[1]
Ratna, R., Anjani, G., Nur Afifah, D., Ayustaningwarno, F. and Rustanti, N. 2025. Antibacterial Potential of Curcuma Mangga Kombucha: The Effect of Fermentation Duration on Activity Against Escherichia coli and Salmonella typhi. Medical Laboratory Technology Journal. 11, 1 (Jun. 2025), 34–44. DOI:https://doi.org/10.31964/mltj.v11i1.636.