[1]
Larassati, D.P. et al. 2021. Efek Fermentasi Basah Menggunakan Kultur Saccharomyces cerevisiae Terhadap Sifat Kimia dan Sensori Kopi Robusta (Coffea canephora). Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering). 10, 4 (Dec. 2021), 449–458. DOI:https://doi.org/10.23960/jtep-l.v10i4.449-458.