1.
Mulyara B, Supriyadi S, Rahmadian Y, Ichsan OAN. Sensory Properties and Volatile Compound Profile of Anaerobic Fermented Gayo Arabica Coffee In Non-Washed Processing. PP [Internet]. 2021Dec.27 [cited 2025Sep.12];37(3):239-54. Available from: https://www.ccrjournal.com/index.php/ccrj/article/view/464