RAHMA YANTI, I.; MUNANDAR, kukuh; PRIANTARI, ika. PENGARUH JUMLAH RAGI (Saccharomyces cerevisiae) DAN LAMA FERMENTASI TERHADAP TINGKAT KEASAMAN DAN KADAR KAFEIN KOPI ORGANIK JENIS ROBUSTA (Coffea canephora). National Multidisciplinary Sciences , [S. l.], v. 3, n. 5, p. 631–635, 2024. Disponível em: https://proceeding.unmuhjember.ac.id/index.php/nms/article/view/738. Acesso em: 24 apr. 2025.