Google Documents : OPTIMIZATION OF PHENOLIC COMPOUNDS IN ROBUSTA GREEN BEANS COFFEE THROUGH THE WET FERMENTATION PROCESS WITH THE RESPONSE SURFACE METHODOLOGY
| Title | OPTIMIZATION OF PHENOLIC COMPOUNDS IN ROBUSTA GREEN BEANS COFFEE THROUGH THE WET FERMENTATION PROCESS WITH THE RESPONSE SURFACE METHODOLOGY |
|---|---|
| Abstract | |
| Authors | A Maksum, G Wijonarko, ISM Purbowati, R Aggriawan |
| Journal Name | Agrointek 15 (3), 825-832, 2021 |
| Publish Year | 2021 |
| Citation | (not set) |
| Url | https://scholar.google.com/scholar?q=+intitle:"OPTIMIZATION OF PHENOLIC COMPOUNDS IN ROBUSTA GREEN BEANS COFFEE THROUGH THE WET FERMENTATION PROCESS WITH THE RESPONSE SURFACE METHODOLOGY" |
| Author | ALI MAKSUM, S.TP, M.P |
| File | 5258860.pdf |