Aisyah, N., Sunarti, T. C., & Meryandini, A. (2025). Antioxidant activity, total phenolic, flavonoid, and caffeine contents of robusta coffee (Coffea canephora) fermented with lactic acid bacteria. Menara Perkebunan, 93(1), 21–30. https://doi.org/10.22302/iribb.jur.mp.v93i1.604