Mardhatilah D, Faizah K. Chemical and Sensory Characteristics of Arabica Coffee Due to Variations in Processing Methods and Fermentation Time. JTEP-L [Internet]. 2025Jul.25 [cited 2025Oct.19];14(4):1313-24. Available from: https://jurnal.fp.unila.ac.id/index.php/JTP/article/view/10078