AHMAD SADDAM HUSSEIN; REZALDI, F.; ELOK ZUBAIDAH; WIJAYANTI WIJAYANTI; M. FARIZ FADILLAH; MUHAMMAD FAIZHAL FATHURROHIM; SUKARDI SUGENG RAHMAD; FITRIA EKA RESTI WIJAYANTI; DYAH ROHMA WATI; ANDRI TRI CAHYONO. Biochemical Characteristics of the Formulation and Preparation of Telang Flower Kombucha Jelly as an Antioxidant, Food and Pharmaceutical Biotechnology Products. Journal of Health and Nutrition Research, [S. l.], v. 3, n. 3, p. 192–200, 2024. DOI: 10.56303/jhnresearch.v3i3.287. Disponível em: https://www.journalmpci.com/index.php/jhnr/article/view/287. Acesso em: 9 may. 2025.