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    The chemical content of Arabica coffee beans with the application of ethrell, NAA, and gibberellin to accelerate ripening in several varieties

    The chemical content of Arabica coffee beans with the application of ethrell, NAA, and gibberellin to accelerate ripening in several varieties by Yohana Theresia Maria Astuti, Nuraeni Dwi Dharmawati, Tri Nugraha Budi Santosa, Edo Hasiholan Silalahi, Iqbal Alfandi, Zaenal Arifin

    Published 2024-09-01
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