AFIF, F.; DAMASDINO, F.; FITHRIYA, D. N. L.; HERMAWAN, H. Bridging Extraction Metrics and Sensory Perception: A Single-Origin Rwandan Red Bourbon Pour-Over Case Study Using TDS Profiling. Gastronomy and Culinary Art, [S. l.], v. 4, n. 1, p. 77–87, 2025. Disponível em: https://jurnal.ampta.ac.id/index.php/Gastronary/article/view/870. Acesso em: 14 dec. 2025.