RAHAYU, E. S.; ABRAM, P. H. The Effect of Fermentation Variation Time on Antioxidant Activity in Cocoa Pulp Kombucha Drink (Theobroma cacao L.) . Media Eksakta, [S. l.], v. 19, n. 1, p. 1-8, 2023. DOI: 10.22487/me.v19i1.2405. Disponível em: https://jurnalfkipuntad.com/index.php/jme/article/view/2405. Acesso em: 21 nov. 2024.