[1]
Ayu Kartika, D., Febria Leswana, N. and Taufiqurrahman, M. 2025. Antioxidant Activity in Kombucha (Scooby) Tea Based on Fermentation Duration with DPPH (1,1-Diphenyl-2-Picrylhydrazyl) Method. Jurnal Sains dan Teknologi Farmasi Indonesia. 14, 1 (Apr. 2025), 84–90. DOI:https://doi.org/10.58327/jstfi.v14i1.89.