Tawali AB, Abdullah N, Wiranata BS. PENGARUH FERMENTASI MENGGUNAKAN BAKTERI ASAM LAKTAT YOGHURT TERHADAP CITARASA KOPI ROBUSTA (COFFEA ROBUSTA): (The Influence of Fermentation Using Bacteria Lactic Acid Yoghurt to the Flavor of Coffe Robusta (Coffea robusta)). Canrea [Internet]. 2018 Jul. 20 [cited 2024 Nov. 27];1(1):90-7. Available from: https://agritech.unhas.ac.id/ojs/index.php/canrea/article/view/26