SAVITRI, D. A.; SETIYONO, S.; MELIALA, S. B. P. S.; ARUM, A. P. .; NOVIJANTO, N.; HERLIANI, C. P. . Chemical and Microbiological Characteristics of Kombucha Beverage Produced from Robusta and Arabica Coffee with Varied Roasting Profiles. Journal of Applied Agricultural Science and Technology, [S. l.], v. 8, n. 3, p. 290-302, 2024. DOI: 10.55043/jaast.v8i3.286. Disponível em: http://www.jaast.org/index.php/jaast/article/view/286. Acesso em: 15 feb. 2025.