FIBRIANTO, K.; ZUBAIDAH, E.; BIMO, I.; MIFTACHURROCHMAH, A.; SAFINDRA, N.; PUTRI, B. N. Gen Z sensory perspective on turmeric-based jamu transformed into kombucha through convolutional neural network approach. Canrea Journal: Food Technology, Nutritions, and Culinary Journal, [S. l.], v. 8, n. 2, p. 246–253, 2025. DOI: 10.20956/canrea.v8i2.1272. Disponível em: https://agritech.unhas.ac.id/ojs/index.php/canrea/article/view/1272. Acesso em: 27 nov. 2025.