Bimantio, M. P., Maulana, H., & Aristian, D. (2025). Effect of Tea Variety and Oxidation Duration on Oolong Tea Processed at PPTK Gambung Research Center. International Journal of Food Sciences and Nutrition Innovations, 1(2), 71–79. https://doi.org/10.58723/ijfsni.v1i2.127