[1]
Raharjo, D. and Sutiknyawati Kusuma Dewi, Y. 2026. Effects of Substrate Composition on Kombucha Quality: A Study of Liang Tea and Siam Orange (Citrus nobilis var. microcarpa) Blends. Applied Food Biotechnology. 13, 1 (Nov. 2026), 1–24 (e29). DOI:https://doi.org/10.22037/afb.v13i1.53105.