PHYSICOCHEMICAL CHANGES IN ROBUSTA COFFEE BEANS DURING HONEY PROCESSING STAGES WITH VARYING FERMENTATION DURATION
Robusta coffee (Coffea canephora) dominates coffee production in Indonesia. High caffeine content results in a bitter and less varied taste of robusta coffee, leading to its being economically inferior. To increase the value and quality of coffee, post-harvest processing can be modified, such as thr...
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| Auteurs principaux: | , , |
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| Format: | Artigo |
| Langue: | Indonésio |
| Publié: |
University of Brawijaya
2025-12-01
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| Collection: | Jurnal Teknologi Pertanian |
| Sujets: | |
| Accès en ligne: | https://jtp.ub.ac.id/index.php/jtp/article/view/1532/1192 |
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