Chemical characteristics of original robusta coffee beans from Jember fermented with Saccharomyces cerevisiae starter using the semi-carbonic maceration technique.
| Autor: | Afriliana, A, Allenia, Q R, Jayus, Giyarto |
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| Zdroj: | IOP Conference Series: Earth & Environmental Science; 2024, Vol. 1356 Issue 1, p1-12, 12p |
| Databáze: | Complementary Index |
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