AISYAH, N.; SUNARTI, T. C.; MERYANDINI, A. Antioxidant activity, total phenolic, flavonoid, and caffeine contents of robusta coffee (Coffea canephora) fermented with lactic acid bacteria. Menara Perkebunan, Bogor, Indonesia, v. 93, n. 1, p. 21–30, 2025. DOI: 10.22302/iribb.jur.mp.v93i1.604. Disponível em: http://mp.iribb.org/mpjurnal/article/view/604. Acesso em: 7 dec. 2025.