Santoso B, Nurhaliza M, Priyanto G, Wijaya A, Indriyani Syafutri M, Rahmawati L, et al. Enhancing robusta coffee quality through natural fermentation to resemble the aroma and flavor of arabica. C.Sci. [Internet]. 2025 Aug. 26 [cited 2026 Oct. 21];20:e202305. Available from: https://coffeescience2.ufla.br/index.php/Coffeescience/article/view/2305