Fibrianto, K., Zubaidah, E., Bimo, I., Miftachurrochmah, A., Safindra, N. and Putri, B. N. (2025) “Gen Z sensory perspective on turmeric-based jamu transformed into kombucha through convolutional neural network approach”, Canrea Journal: Food Technology, Nutritions, and Culinary Journal, 8(2), pp. 246–253. doi: 10.20956/canrea.v8i2.1272.