DINH, Y. N.; NGUYEN, Q. D.; LE, H. P. Investigation of Changes of Antioxidant Properties of Coffee through Fermentation by Using Saccharomyces Cerevisiae and Bacillus Subtilis. Journal of Technical Education Science, [S. l.], v. 17, n. Special Issue 01, p. 72–79, 2022. DOI: 10.54644/jte.70B.2022.1174. Disponível em: https://www.jte.edu.vn/index.php/jte/article/view/1174. Acesso em: 7 apr. 2026.