Analysis of chemical characteristics and antioxidant activity test of kombucha black tea and butterfly pea flower (Clitoria ternatea L.) based on fermentation time

MLA

Putu Rima Sintyadewi, et al. “Analysis of Chemical Characteristics and Antioxidant Activity Test of Kombucha Black Tea and Butterfly Pea Flower (Clitoria Ternatea L.) Based on Fermentation Time.” International Journal of Chemical & Material Sciences, vol. 4, Sept. 2021, pp. 27–32. EBSCOhost, https://doi.org/10.21744/ijcms.v4n1.1768.

APA

Putu Rima Sintyadewi, I Gusti Agung Yogi Rabani Rs, & Nadya Treesna Wulansari. (2021). Analysis of chemical characteristics and antioxidant activity test of kombucha black tea and butterfly pea flower (Clitoria ternatea L.) based on fermentation time. International Journal of Chemical & Material Sciences, 4, 27–32. https://doi.org/10.21744/ijcms.v4n1.1768

Chicago

Putu Rima Sintyadewi, I Gusti Agung Yogi Rabani Rs, and Nadya Treesna Wulansari. 2021. “Analysis of Chemical Characteristics and Antioxidant Activity Test of Kombucha Black Tea and Butterfly Pea Flower (Clitoria Ternatea L.) Based on Fermentation Time.” International Journal of Chemical & Material Sciences 4 (September): 27–32. doi:10.21744/ijcms.v4n1.1768.