Physicochemical characteristics and sensory acceptability of liberica coffee from peatland and dryland with various levels of roasting-Reference-Cited by-同舟云学术

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Physicochemical characteristics and sensory acceptability of liberica coffee from peatland and dryland with various levels of roasting

Published:2024 Issue: Volume:3055 Page:060041
ISSN:0094-243X
Container-title:AIP Conference Proceedings
language:
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Author:

Purwanto Eko Heri,Aunillah Asif,Abdillah Farid,Ngatirah ,Wardiana Edi,Pranowo Dibyo

Publisher

AIP Publishing

Link

http://aip.scitation.org/doi/pdf/10.1063/5.0183970

Reference25 articles.

1. International Coffee Organization, World Coffee Production (Internal Coffee Organization, London, 2021).

2. The biorefinery concept for the industrial valorization of coffee processing by-products

3. Direktorat Jendral Perkebunan, Statistik Perkebunan Unggulan Nasional 2020-2022 (Dirjen Perkebunan, Jakarta, 2021).

4. B.B. Saidi and E. Suryani, J. Ilm. Ilmu Terap. Univ. Jambi 5, 1 (2021).

5. E. Randriani and Dani, Pengenalan Varietas Unggul Kopi (IAARD Press, Jakarta, 2018).

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