PENGARUH WAKTU OKSIDASI ENZIMATIS DAN SUHU PENGERINGAN TERHADAP KUALITAS FISIK DAN ORGANOLEPTIK TEH HITAM-ORTHODOX [The Effect of Enzyme Oxidation Time and Drying Temperature on Physical Quality and Organoleptic of Black Tea-Orthodox]
Jurnal Sains dan Teknologi Pangan Vol. 7 No. 1 2022 DOI 10.33772/jstp.v7i1.21726