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EFFECT OF KOMBUCHA CULTURE ON CAFFEINE AND CHLOROGENIC ACID CONTENT IN FERMENTATION OF ROBUSTA GREEN COFFEE BEANS (Coffea canephora L.)

Author: T. Narko, M.S. Wibowo, S. Damayanti and I. Wibowo
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Citations: 7
Abstract
Keywords: Caffeine, chlorogenic acid, green coffee beans, kombucha

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