Ohmic Fermentation Differentiates Volatile Fingerprints of Roasted Arabica and Robusta Coffees from Four Indonesian Origins

Reta R, Zaimar Z, Mustafa A, Poerwanty H.

DOI: 10.21203/rs.3.rs-10089667/v1
Published: 2026-07-08
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Open access: yes

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Cite this work

BibTeX

@article{allodium:10.21203/rs.3.rs-10089667/v1,
  title = {Ohmic Fermentation Differentiates Volatile Fingerprints of Roasted Arabica and Robusta Coffees from Four Indonesian Origins},
  author = {Reta R and  Zaimar Z and  Mustafa A and  Poerwanty H.},
  year = {2026},
  doi = {10.21203/rs.3.rs-10089667/v1},
  url = {https://doi.org/10.21203/rs.3.rs-10089667/v1}
}

RIS

TY  - JOUR
TI  - Ohmic Fermentation Differentiates Volatile Fingerprints of Roasted Arabica and Robusta Coffees from Four Indonesian Origins
AU  - Reta R
AU  -  Zaimar Z
AU  -  Mustafa A
AU  -  Poerwanty H.
PY  - 2026
DO  - 10.21203/rs.3.rs-10089667/v1
UR  - https://doi.org/10.21203/rs.3.rs-10089667/v1
ER  -

APA

R, R., Z, Z., A, M., & H., P. (2026). Ohmic Fermentation Differentiates Volatile Fingerprints of Roasted Arabica and Robusta Coffees from Four Indonesian Origins. https://doi.org/10.21203/rs.3.rs-10089667/v1

Source records

europe-pmc · retrieved 2026-09-26T09:44:09.932Z