APA (7th ed.) Citation

Aisyah, N., Sunarti, T. C., & Meryandini, A. Antioxidant activity, total phenolic, flavonoid, and caffeine contents of robusta coffee (Coffea canephora) fermented with lactic acid bacteria. indonesian research institute for biotechnology and bioindustry.

Chicago Style (17th ed.) Citation

Aisyah, Nadira, Titi Candra Sunarti, and Anja Meryandini. Antioxidant Activity, Total Phenolic, Flavonoid, and Caffeine Contents of Robusta Coffee (Coffea Canephora) Fermented with Lactic Acid Bacteria. indonesian research institute for biotechnology and bioindustry.

MLA (9th ed.) Citation

Aisyah, Nadira, et al. Antioxidant Activity, Total Phenolic, Flavonoid, and Caffeine Contents of Robusta Coffee (Coffea Canephora) Fermented with Lactic Acid Bacteria. indonesian research institute for biotechnology and bioindustry.