1.
Fadhil R, Adam F, Subekti P, Agustina R. Multi-sensory evaluation of gayo arabica coffee with various roasting times during the development phase. The Annals of the University Dunarea de Jos of Galati. Fascicle VI - Food Technology [Internet]. 28Mar.2025 [cited 28Oct.2025];49(1):159-76. Available from: https://gup.ugal.ro/ugaljournals/index.php/food/article/view/9287