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Physicochemical and sensory differences between cascara kombucha made from red and green coffee cherries from the slopes of Mount Merapi

Muhammad Iqbal Fanani Gunawan, Martha Arum Nugraheni, Kadek Bunga Avrillita and Fachrizal Aditya Irawan

BIO Web Conf., 169 (2025) 01004

DOI: https://doi.org/10.1051/bioconf/202516901004

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