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Determination of the Best Quality of Sappan Bark Kombucha D..:
Santi Pratama
;
Karina Nola Sinamo
;
Sentosa Ginting
.
https://talenta.usu.ac.id/InJAR/article/view/8163. , 2023
Link:
https://doi.org/10.32734/injar.v5i01.8163
RT Journal T1
Determination of the Best Quality of Sappan Bark Kombucha Drink Based on Its Sensory Characteristic
UL https://suche.suub.uni-bremen.de/peid=base-ftdoajarticles:oai:doaj.org_article:b88256588a8e426b97e7c9c377c6fdd4&Exemplar=1&LAN=DE A1 Santi Pratama A1 Karina Nola Sinamo A1 Sentosa Ginting A1 Terip Karo-Karo PB TALENTA YR 2023 K1 fermentation time K1 kombucha K1 secang bark K1 sugar concentration K1 Agriculture K1 S K1 Plant culture K1 SB1-1110 K1 Agricultural industries K1 HD9000-9495 JF https://talenta.usu.ac.id/InJAR/article/view/8163 LK http://dx.doi.org/https://doi.org/10.32734/injar.v5i01.8163 DO https://doi.org/10.32734/injar.v5i01.8163 SF ELIB - SuUB Bremen
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