PARWIYANTI; NURROCMAH, S. I.; MALAHAYATI, N. Chemical and microbiological characteristics of kombucha made from robusta cascara and green tea. Coffee Science - ISSN 1984-3909, [S. l.], v. 19, p. e182189, 2024. DOI: 10.25186/.v18i.2189. Disponível em: https://coffeescience.ufla.br/index.php/Coffeescience/article/view/2189. Acesso em: 13 jan. 2025.