PARIDA, Heni; HAKIM, Syahirman; IRWANSYAH; NURAIDA. Effect of Fermentation Duration of Arabica Coffee through the Wine Process on the Physical and Organoleptic Quality of Coffee Powder. Journal of Food and Agricultural Product, [S. l.], v. 6, n. 1, p. 28–36, 2026. DOI: 10.32585/jfap.v6i1.7937. Disponível em: https://journal.univetbantara.ac.id/index.php/jfap/article/view/7937. Acesso em: 13 apr. 2026.