1.
Srikandi S, Kristanti AW, Sutamihardja R. TINGKAT KEMATANGAN BIJI KOPI ARABICA (Coffea arabica L.) DALAM MENGHASILKAN KADAR KAFEIN. J. Sains Nat. [Internet]. 2019 Mar. 28 [cited 2025 Oct. 3];9(1):22-8. Available from: https://ejournalunb.ac.id/JSN/article/view/189