A. A. Setyaji, A. S. Fitriana, and G. Samodra, “The Effect of Temperature and Fermentation Duration on pH Level and Vitamin C Content of Butterfly Pea Flower (Clitoria ternatea L.) Kombucha”, Walisongo J. Chem., vol. 7, no. 2, pp. 126–134, Dec. 2024.