[1]
D. A. Savitri, S. Setiyono, S. B. P. S. Meliala, A. P. . Arum, N. Novijanto, and C. P. . Herliani, “Chemical and Microbiological Characteristics of Kombucha Beverage Produced from Robusta and Arabica Coffee with Varied Roasting Profiles”, J. appl. agricultural sci. technol., vol. 8, no. 3, pp. 290-302, Aug. 2024.