“Liberation of Protein and Antioxidative Compound from Spent Coffee Ground Through Protein Hydrolysis”. Pelita Perkebunan (a Coffee and Cocoa Research Journal), vol. 34, no. 2, Aug. 2018, pp. 95-103, https://doi.org/10.22302/iccri.jur.pelitaperkebunan.v34i2.318.