Antioxidant activity, total phenolic, flavonoid, and caffeine contents of robusta coffee (Coffea canephora) fermented with lactic acid bacteria
Robusta coffee is widely cultivated in Indonesia, but it struggles to dominate the global market due to its bitterness, slightly sour taste, and higher caffeine content. Coffee bean fermentation can be done to reduce undesirable characteristics in robusta coffee. This study aimed to evaluate the eff...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
indonesian research institute for biotechnology and bioindustry
2025-05-01
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| Series: | Menara Perkebunan |
| Subjects: | |
| Online Access: | https://mp.iribb.org/mpjurnal/article/view/604 |
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