Transformation of Bioactive Compounds in Coffee Ground Kombucha: The Effect of Sugar Sources on Chemical and Sensory Properties. Indonesian Journal of Science and Technology, [S. l.], v. 11, n. 1, p. 205–218, 2026. DOI: 10.17509/ijost.v11i1.93313. Disponível em: https://ijost.upi.edu/index.php/ijost/article/view/510. Acesso em: 24 jul. 2026.