Open AccessOptimization of robusta green coffee fermentation using response surface methodology
Author(s) -
Tedjo Narko,
Marlia Singgih Wibowo,
Sophi Damayanti,
Indra Wibowo,
Mochammad Arbi Hadiyat
Publication year - 2020
Publication title -
coffee science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.268
H-Index - 15
eISSN - 1984-3909
pISSN - 1809-6875
DOI - 10.25186/.v15i.1671
Subject(s) - chlorogenic acid , fermentation , response surface methodology , food science , caffeine , sugar , chemistry , incubation , central composite design , incubation period , chromatography , biochemistry , biology , endocrinology