SANTOSO, Budi; KINANTI, Afifah Putri; RAHMAWATI, Laila; SYAIFUL, Friska; INDRIYANI SYAFUTRI, Merynda; DEFIRA, Citra; PRAYITNO, Citra Pratiwi; LIDIASARI, Eka; ICSHAN , Onne Akbar Nur. Effect of Extraction Time and Maltodextrin Concentration on the Development of Instant Robusta Coffee with Wine Flavor (Coffea canephora). Coffee Science - ISSN 1984-3909, [S. l.], v. 21, p. e212403, 2026. DOI: 10.25186/.v21i.2403. Disponível em: https://coffeescience2.ufla.br/index.php/Coffeescience/article/view/2403. Acesso em: 20 oct. 2026.