Impact of bean origin and brewing methods on bioactive compounds, bioactivities, nutrition, and sensory perception in coffee brews: An Indonesian coffee gastronomy study
Identification of antioxidant and flavour marker compounds in Kalosi-Enrekang Arabica brewed coffee processed using different postharvest treatment methods
ANALISIS KELAYAKAN FINANSIAL USAHA PENGOLAHAN MINUMAN KOPI READY TO DRINK (RTD) ROBUSTA MERAPI
(Studi Kasus di Koperasi Usaha Bersama (KUB) Kebun Makmur, Sleman, DIY)
