RAHMAWATI, Lufi Karisma. Changes in the quality of kombucha during fermentation: A study of microbial, physicochemical and sensory attributes. Jurnal Inovasi Pangan dan Gizi, [S. l.], v. 2, n. 2, p. 127–141, 2025. DOI: 10.61511/jipagi.v2i2.2243. Disponível em: https://journal-iasssf.com/index.php/JIPAGI/article/view/2243. Acesso em: 4 dec. 2025.