HAMAD, A.; DWI NUGRAHENI; SARI, B. W.; NAVEED, M. Decaffeination of Coffee Bean Using Fermentation Process: Effect of Starter Concentration and Varieties on The Reduction of Caffeine and Antioxidant Activity. Research in Chemical Engineering, [S. l.], v. 2, n. 2, p. 57–62, 2023. DOI: 10.30595/rice.v2i2.85. Disponível em: https://ejournal.ump.ac.id/rice/article/view/85. Acesso em: 21 jan. 2026.