OPTIMIZATION OF BREWING TIME AND TEMPERATURE FOR CAFFEINE AND TANNIN LEVELS IN DAMPIT COFFEE LEAF TEA OF ROBUSTA (COFFEA CANEPHORA) AND LIBERICA (COFFEA LIBERICA).

MLA

Hariyadi, Dewi Melani, et al. “Optimization of Brewing Time and Temperature for Caffeine and Tannin Levels in Dampit Coffee Leaf Tea of Robusta (Coffea Canephora) and Liberica (Coffea Liberica).” Slovak Journal of Food Sciences / Potravinarstvo, vol. 14, no. 1, Jan. 2020, pp. 58–68. EBSCOhost, https://doi.org/10.5219/1212.

APA

Hariyadi, D. M., Tedja, C. A., Zubaidah, E., Yuwono, S. S., & Fibrianto, K. (2020). Optimization of Brewing Time and Temperature for Caffeine and Tannin Levels in Dampit Coffee Leaf Tea of Robusta (Coffea Canephora) and Liberica (Coffea Liberica). Slovak Journal of Food Sciences / Potravinarstvo, 14(1), 58–68. https://doi.org/10.5219/1212

Chicago

Hariyadi, Dewi Melani, Cynthia Amelia Tedja, Elok Zubaidah, Sudarminto Setyo Yuwono, and Kiki Fibrianto. 2020. “Optimization of Brewing Time and Temperature for Caffeine and Tannin Levels in Dampit Coffee Leaf Tea of Robusta (Coffea Canephora) and Liberica (Coffea Liberica).” Slovak Journal of Food Sciences / Potravinarstvo 14 (1): 58–68. doi:10.5219/1212.