[1]
B. Mulyara, S. Supriyadi, Y. Rahmadian, and O. A. N. Ichsan, “Sensory Properties and Volatile Compound Profile of Anaerobic Fermented Gayo Arabica Coffee In Non-Washed Processing”, PelitaPerkebunan, vol. 37, no. 3, pp. 239-254, Dec. 2021.