BIMANTIO, Mohammad Prasanto; MAULANA, Hilman; ARISTIAN, Dika. Effect of Tea Variety and Oxidation Duration on Oolong Tea Processed at PPTK Gambung Research Center. International Journal of Food Sciences and Nutrition Innovations, [S. l.], v. 1, n. 2, p. 71–79, 2025. DOI: 10.58723/ijfsni.v1i2.127. Disponível em: https://e-journal.gomit.id/ijfsni/article/view/127. Acesso em: 3 feb. 2026.