SUTYAWAN, Sutyawan; 						NOVIDIYANTO, Novidiyanto.
 SENSORY ACCEPTABILITY, ANTIOXIDANT ACTIVITIES, AND TOTAL PHENOLICS OF KOMBUCHA FROM TAYU GREEN TEA (Camellia sinensis L.).
<strong>Jurnal Gizi dan Pangan Soedirman</strong>, [S.l.], v. 10, n. 1, p. 101-116, may 2026.
ISSN 2599-2465.
Available at: &lt;<a href="https://jos.unsoed.ac.id/index.php/jgps/article/view/19105" target="_new">https://jos.unsoed.ac.id/index.php/jgps/article/view/19105</a>&gt;. Date accessed: 02 june 2026.
doi: <a href="https://doi.org/10.20884/1.jgipas.2026.10.1.19105">https://doi.org/10.20884/1.jgipas.2026.10.1.19105</a>.