AZIZAH, Mia; SUTAMIHARDJA, RTM; WIJAYA, Nova. KARAKTERISTIK KOPI BUBUK ARABIKA (Coffea arabica L) TERFERMENTASI Saccharomyces cerevisiae. Sains Natural: Journal of Biology and Chemistry, [S. l.], v. 9, n. 1, p. 37–46, 2019. DOI: 10.31938/jsn.v9i1.173. Disponível em: https://ejournalunb.ac.id/JSN/article/view/173. Acesso em: 16 apr. 2026.