The Effect of Fermentation Time on The Organoleptic Test of Kombucha Tea
DOI:
10.29303/jbt.v23i3.5096Published:
2023-07-22Issue:
Vol. 23 No. 3 (2023): July - SeptemberKeywords:
Kombucha, organoleptic, scoby, tea fermentation.Articles
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How to Cite
Akbar, M. A., Khairunnisa, K., Mardiah, M., & Pandia, E. S. (2023). The Effect of Fermentation Time on The Organoleptic Test of Kombucha Tea. Jurnal Biologi Tropis, 23(3), 521–527. https://doi.org/10.29303/jbt.v23i3.5096
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