Work

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

Year: 2025

Type: article

Source: Springer Link (Chiba Institute of Technology)

DOI: 10.1051/bioconf/202516901004/pdf

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

Language: English

Topic: Coffee research and impacts

Subfield: Pharmacology

Field: Medicine

Domain: Health Sciences

SDGs: Responsible consumption and production, Zero hunger

Open Access status: closed

OpenAlex ID: W6921982220

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