HARIYATI, Yuli. Value-added and Supporting - Inhibiting Factors for the Wet Processing of Coffee. International Journal on Advanced Science, Engineering and Information Technology, [S. l.], v. 4, n. 6, p. 411–415, 2014. DOI: 10.18517/ijaseit.4.6.446. Disponível em: https://ijaseit.insightsociety.org/index.php/ijaseit/article/view/446. Acesso em: 2 jun. 2024.