Rahmawati LK. Changes in the quality of kombucha during fermentation: A study of microbial, physicochemical and sensory attributes. JIPAGI [Internet]. 2025 Aug. 31 [cited 2025 Dec. 4];2(2):127-41. Available from: https://journal-iasssf.com/index.php/JIPAGI/article/view/2243