RATNA, R.; ANJANI, G.; NUR AFIFAH, D.; AYUSTANINGWARNO, F.; RUSTANTI, N. Antibacterial Potential of Curcuma Mangga Kombucha: The Effect of Fermentation Duration on Activity Against Escherichia coli and Salmonella typhi. Medical Laboratory Technology Journal, [S. l.], v. 11, n. 1, p. 34–44, 2025. DOI: 10.31964/mltj.v11i1.636. Disponível em: https://www.ejurnal-analiskesehatan.web.id/index.php/JAK/article/view/636. Acesso em: 17 jul. 2025.