Sensory Properties and Volatile Compound Profile of Anaerobic Fermented Gayo Arabica Coffee In Non-Washed Processing. Pelita Perkebunan (a Coffee and Cocoa Research Journal), [S. l.], v. 37, n. 3, p. 239–254, 2021. DOI: 10.22302/iccri.jur.pelitaperkebunan.v37i3.464. Disponível em: https://mail.ccrjournal.com/index.php/ccrj/article/view/464. Acesso em: 14 jun. 2026.