AYU KARTIKA, D.; FEBRIA LESWANA, N. .; TAUFIQURRAHMAN, M. Antioxidant Activity in Kombucha (Scooby) Tea Based on Fermentation Duration with DPPH (1,1-Diphenyl-2-Picrylhydrazyl) Method. Jurnal Sains dan Teknologi Farmasi Indonesia, Indonesia, v. 14, n. 1, p. 84–90, 2025. DOI: 10.58327/jstfi.v14i1.89. Disponível em: https://e-journal.stfi.ac.id/index.php/jstfi/article/view/89. Acesso em: 3 aug. 2025.