SETYAJI, Andy Anggoro; FITRIANA, Adita Silvia; SAMODRA, Galih. The Effect of Temperature and Fermentation Duration on pH Level and Vitamin C Content of Butterfly Pea Flower (Clitoria ternatea L.) Kombucha. Walisongo Journal of Chemistry, [S. l.], v. 7, n. 2, p. 126–134, 2024. DOI: 10.21580/wjc.v7i2.19519. Disponível em: https://journal.walisongo.ac.id/index.php/wjc/article/view/19519. Acesso em: 5 dec. 2025.