The Effect of Roasting Degrees and Brewing Techniques on the Physicochemical and Sensory Characteristics of Anaerobically Fermented Liberica Coffee (Coffea liberica)
- Siska Septiana
- , Tunjung Mahatmanto
- , Alya Salsabila
- , Wenny Bekti Sunarharum*
*Corresponding author for this work
Research output: Contribution to journal › Article › peer-review
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(Scopus)