Sensory evaluation of tea with different brewing conditions: a systematic review of recent 10-year studies

I Gde Adi Suryawan Wangiyana, I Gusti Agung Ayu Hari Triandini

Abstract


The phytochemical profile of tea beverages under different brewing conditions should be further examined using sensory evaluation to measure preference levels, which are essential for product development. This study aims to comprehensively review the sensory profile of tea beverages with different adjustments to the brewing conditions from recent 10-year publications. This study used the methodological standards outlined in the Preferred Reporting Items for Systematic Review and Meta-Analysis Protocols (PRISMA-P) across five databases (Scopus, Web of Science, ScienceDirect, ProQuest, and CABI). The Office of Health Assessment and Translation (OHAT) was used for risk bias assessment. A total of 1555 articles were identified, yielding 24 eligible studies. Various brewing conditions were identified in the study, mostly adjusted across three parameters: tea-to-water ratio, brewing temperature, and brewing duration. Preference level quantification is conducted using different hedonic scales with varying point levels, including 3-point, 5-point, 9-point, and 10-point scales. The quality assessment of tea is measured using various standards, including: Chinese national standard for sensory evaluation of tea, Check All That Apply (CATA), Percentage grading system, unstructured quantitative descriptive analysis, and degree of satisfaction difference. It could be concluded that studies about brewing condition in tea are focused on hot brewing and cold brewing with the optimum value of tea to water ration is 1:50. The sensory evaluation of tea from this different brewing condition is mainly conducted by trained panelists using 10-point hedonic scales as quantitative preference level and Chinese national standard for sensory evaluation of tea as a quality assessment method.

Full Text:

PDF

References


Aini, H., Kurnia, N., & Wangiyana, I. G. A. S. (2024). Sensory evaluation of lemongrass beverage mixed with agarwood infusion using 9-point hedonic scale. Jurnal Silva Samalas, 7(2), 28–35. https://doi.org/10.33394/jss.v7i2.14298

An, H., Ou, X., Zhang, Y., Li, S., Xiong, Y., Li, Q., Huang, J., & Liu, Z. (2022). Study on the key volatile compounds and aroma quality of jasmine tea with different scenting technology. Food Chemistry, 385, 132718. https://doi.org/https://doi.org/10.1016/j.foodchem.2022.132718

Boyles, A. L., Thayer, K. A., & Rooney, A. A. (2025). Assessing Risk of Bias in Observational Studies for Systematic Reviews: Applying the OHAT Method in Two Case Studies. ISEE Conference Abstracts, 2014(1), 2497. https://doi.org/10.1289/isee.2014.P2-437

Cao, Q.-Q., Wang, J.-Q., Chen, J.-X., Wang, F., Gao, Y., Granato, D., Zhang, X., Yin, J.-F., & Xu, Y.-Q. (2022). Optimization of brewing conditions for Tieguanyin oolong tea by quadratic orthogonal regression design. Npj Science of Food, 6(1), 25. https://doi.org/10.1038/s41538-022-00141-7

Carloni, P., Albacete, A., Martínez-Melgarejo, P. A., Girolametti, F., Truzzi, C., & Damiani, E. (2023). Comparative Analysis of Hot and Cold Brews from Single-Estate Teas (Camellia sinensis) Grown across Europe: An Emerging Specialty Product. In Antioxidants (Vol. 12, Issue 6). https://doi.org/10.3390/antiox12061306

Castiglioni, S., Damiani, E., Astolfi, P., & Carloni, P. (2015). Influence of steeping conditions (time, temperature, and particle size) on antioxidant properties and sensory attributes of some white and green teas. International Journal of Food Sciences and Nutrition, 66(5), 491–497. https://doi.org/10.3109/09637486.2015.1042842

Chen, J., Liu, B., Zhou, Y., Chen, J., Zheng, Y., Meng, H., Tan, X., Zheng, P., Sun, B., Zhao, H., & Liu, S. (2025). Metabolomics and Sensory Evaluation Reveal the Aroma and Taste Profile of Northern Guangdong Black Tea. In Foods (Vol. 14, Issue 14). https://doi.org/10.3390/foods14142466

Chen, Q., Fu, Y., Heng, W., Yu, S., Xie, F., Dong, F., Lin, Z., Dai, W., & Fu, H. (2024). Re-rolling treatment in the fermentation process improves the taste and liquor color qualities of black tea. Food Chemistry: X, 21, 101143. https://doi.org/https://doi.org/10.1016/j.fochx.2024.101143

Chen, S., & Kunwar, U. B. (2025). Chinese Tea : An Overview on culture, commerce and globalization. Asian Journal of Advances in Agricultural Research, 25(7), 126–132. https://doi.org/10.9734/ajaar/2025/v25i7651

Chen, X., Sun, H., Qu, D., Yan, F., Jin, W., Jiang, H., Chen, C., Zhang, Y., Li, C., & Xu, Z. (2020). Identification and characterization of key aroma compounds in Chinese high altitude and northernmost black tea (Camellia sinensis) using distillation extraction and sensory analysis methods. Flavour and Fragrance Journal, 35(6), 666–673. https://doi.org/https://doi.org/10.1002/ffj.3605

Franks, M., Lawrence, P., Abbaspourrad, A., & Dando, R. (2019). The Influence of Water Composition on Flavor and Nutrient Extraction in Green and Black Tea. In Nutrients (Vol. 11, Issue 1). https://doi.org/10.3390/nu11010080

Gao, Y., Zhuo, R., Luo, H., Ho, C., Chen, Y., Zhou, H., Qu, Z., Chen, H., Yi, Y., Wang, Y., Peng, X., & Zhu, M. (2025). Characterizing and decoding the effects of co-culture fermentation on dark tea infusion flavor development : elucidating microbial succession and metabolic dynamics mediated by Eurotium cristatum and water kefir. Food Chemistry: X, 30, 102876. https://doi.org/10.1016/j.fochx.2025.102876

Guo, H., Pan, Y., Li, C., Fu, Y., Cao, Y., Chu, Q., & Chen, P. (2024). Influence of Various Tea Utensils on Sensory and Chemical Quality of Different Teas. In Plants (Vol. 13, Issue 5). https://doi.org/10.3390/plants13050669

He, C., Jiang, Z., Wang, X., Cui, L., Geng, T., Zhu, B., & Liu, Z. (2023). Targeted and nontargeted metabolomics analysis for determining the effect of different aging time on the metabolites and taste quality of green tea beverage. LWT, 187, 115327. https://doi.org/https://doi.org/10.1016/j.lwt.2023.115327

He, H., Lv, W., Wu, B., Dou, W., & Wang, H. (2025). Β-Glucosidase combined with stir-ultrasound enhances the flavour of cold-extracted green tea: characterisation and evaluation by GC–MS and GC-IMS. Food Research International, 221, 117290. https://doi.org/https://doi.org/10.1016/j.foodres.2025.117290

Hilal, Y. (2017). Morphology, manufacturing, types, composition and medicinal properties of tea (Camellia sinensis). Journal of Basic and Applied Plant Sciences, 1(2), 107.

Jiang, B., Luo, X., Yan, J., Liu, K., Wang, C., Jiao, W., Zhao, H., Liu, M., & Yang, L. (2024). Investigation of the Effect of Fragrance-Enhancing Temperature on the Taste and Aroma of Black Tea from the Cultivar Camellia sinensis (L.) O. Kuntze cv. Huangjinya Using Metabolomics and Sensory Histology Techniques. In Fermentation (Vol. 10, Issue 10). https://doi.org/10.3390/fermentation10100520

Jiang, Y., Chen, Z., Zhang, J., Yang, L., Wang, J., Xie, S., Sheng, C., & Ning, J. (2025). Effects of fermentation with different oxygen concentrations on the quality of Keemun black tea: regulation of taste substances by oxygen. LWT, 229, 118197. https://doi.org/https://doi.org/10.1016/j.lwt.2025.118197

Kamioka, H. (2019). Preferred reporting items for systematic review and meta-analysis protocols (prisma-p) 2015 statement. Japanese Pharmacology and Therapeutics, 47(8), 1177–1185.

Karadag, A., Avci, N., Kasapoğlu, K., & Özçelik, B. (2016). Effect of microwave technology on some quality parameters and sensory attributes of black tea. Czech Journal of Food Sciences, 34(5), 397–405.

Kowalski, R., Wyrostek, J., Kałwa, K., Kowalska, G., Pankiewicz, U., Sujka, M., Włodarczyk-Stasiak, M., & Mazurek, A. (2019). Sensory and chemical evaluation of tea brews prepared with the assistance of ultrasound. Ciência Rural, 49(11), e201900056.

Li, J., Wang, J., Yao, Y., Hua, J., Zhou, Q., Jiang, Y., Deng, Y., Yang, Y., Wang, J., Yuan, H., & Dong, C. (2020). Phytochemical comparison of different tea (Camellia sinensis) cultivars and its association with sensory quality of finished tea. LWT, 117, 108595. https://doi.org/https://doi.org/10.1016/j.lwt.2019.108595

Li, M., Feng, Z., Wang, F., Chen, J., Fan, J., Wang, J., Liu, Z., & Yin, J. (2023). Effects of brewing water on the volatile composition of tea infusions. Food Chemistry, 429, 136971. https://doi.org/https://doi.org/10.1016/j.foodchem.2023.136971

Lin, F.-J., Wei, X.-L., Liu, H.-Y., Li, H., Xia, Y., Wu, D.-T., Zhang, P.-Z., Gandhi, G. R., Hua-Bin Li, & Gan, R.-Y. (2021). State-of-the-art review of dark tea: From chemistry to health benefits. Trends in Food Science & Technology, 109, 126–138. https://doi.org/https://doi.org/10.1016/j.tifs.2021.01.030

Lin, Y., Huang, Y., Liu, X., Pan, Y., Feng, X., Guo, H., Li, X., Tao, Y., Chen, P., & Chu, Q. (2024). Uncovering the Shuixian tea grades hierarchy in Chinese national standard: From sensory evaluation to microstructure and volatile compounds analysis. Food Chemistry, 459, 140342. https://doi.org/https://doi.org/10.1016/j.foodchem.2024.140342

Liu, S.-L., Jaw, Y.-M., Wang, L.-F., Chuang, G. C., Zhuang, Z.-Y., Chen, Y.-S., & Liou, B.-K. (2021). Evaluation of Sensory Quality for Taiwanese Specialty Teas with Cold Infusion Using CATA and Temporal CATA by Taiwanese Consumers. In Foods (Vol. 10, Issue 10). https://doi.org/10.3390/foods10102344

Liu, Y., Luo, L., Liao, C., Chen, L., Wang, J., & Zeng, L. (2018). Effects of brewing conditions on the phytochemical composition, sensory qualities and antioxidant activity of green tea infusion: A study using response surface methodology. Food Chemistry, 269, 24–34. https://doi.org/https://doi.org/10.1016/j.foodchem.2018.06.130

Liu, Y., Luo, L., & Zeng, L. (2025). Guidelines for Sensory Evaluation of Tea: Traditional Chinese Method and Quantitative Descriptive Analysis. AgriFood: Journal of Agricultural Products for Food, n/a(n/a). https://doi.org/https://doi.org/10.1002/agf2.70001

Luz, A. B. S., de Medeiros, A. F., de Medeiros, G. C. B. S., Piuvezam, G., Passos, T. S., & Morais, A. H. de A. (2024). Experimental Protocols Used to Mimic Gastrointestinal Protein Digestion: A Systematic Review. Nutrients, 16(15), 1–18. https://doi.org/10.3390/nu16152398

Moreira, J., Aryal, J., Guidry, L., Adhikari, A., Chen, Y., Sriwattana, S., & Prinyawiwatkul, W. (2024). Tea Quality: An Overview of the Analytical Methods and Sensory Analyses Used in the Most Recent Studies. In Foods (Vol. 13, Issue 22). https://doi.org/10.3390/foods13223580

Murugesh, C. S., Manoj, J. B., Haware, D. J., Ravi, R., & Subramanian, R. (2017). Influence of water quality on nutritional and sensory characteristics of green tea infusion. Journal of Food Process Engineering, 40(5), e12532. https://doi.org/https://doi.org/10.1111/jfpe.12532

Musial, C., Kuban-Jankowska, A., & Gorska-Ponikowska, M. (2020). Beneficial Properties of Green Tea Catechins. In International Journal of Molecular Sciences (Vol. 21, Issue 5). https://doi.org/10.3390/ijms21051744

Ng, K.-W., Cao, Z.-J., Chen, H.-B., Zhao, Z.-Z., Zhu, L., & Yi, T. (2018). Oolong tea: A critical review of processing methods, chemical composition, health effects, and risk. Critical Reviews in Food Science and Nutrition, 58(17), 2957–2980. https://doi.org/10.1080/10408398.2017.1347556

Ouzzani, M., Hammady, H., Fedorowicz, Z., & Elmagarmid, A. (2016). Rayyan—a web and mobile app for systematic reviews. Systematic Reviews, 5(1), 210. https://doi.org/10.1186/s13643-016-0384-4

Page, M. J., McKenzie, J. E., Bossuyt, P. M., Boutron, I., Hoffmann, T. C., Mulrow, C. D., Shamseer, L., Tetzlaff, J. M., & Moher, D. (2021). Updating guidance for reporting systematic reviews: development of the PRISMA 2020 statement. Journal of Clinical Epidemiology, 134, 103–112. https://doi.org/10.1016/j.jclinepi.2021.02.003

Paiva, L. S., Dias, A. P., Marcone, M. F., & Baptista, J. A. (2023). The Impact of Different Withering Process Conditions on the Bioactivity and Quality of Black Tea from Azorean Camellia sinensis. In Beverages (Vol. 9, Issue 4). https://doi.org/10.3390/beverages9040094

Pan, S.-Y., Nie, Q., Tai, H.-C., Song, X.-L., Tong, Y.-F., Zhang, L.-J.-F., Wu, X.-W., Lin, Z.-H., Zhang, Y.-Y., Ye, D.-Y., Zhang, Y., Wang, X.-Y., Zhu, P.-L., Chu, Z.-S., Yu, Z.-L., & Liang, C. (2022). Tea and tea drinking: China’s outstanding contributions to the mankind. Chinese Medicine, 17(1), 27. https://doi.org/10.1186/s13020-022-00571-1

Pastoriza, S., Pérez-Burillo, S., & Rufián-Henares, J. Á. (2017). How brewing parameters affect the healthy profile of tea. Current Opinion in Food Science, 14, 7–12. https://doi.org/https://doi.org/10.1016/j.cofs.2016.12.001

Pérez-Burillo, S., Giménez, R., Rufián-Henares, J. A., & Pastoriza, S. (2018). Effect of brewing time and temperature on antioxidant capacity and phenols of white tea: Relationship with sensory properties. Food Chemistry, 248, 111–118. https://doi.org/https://doi.org/10.1016/j.foodchem.2017.12.056

Polat, A., Kalcıoğlu, Z., & Müezzinoğlu, N. (2022). Effect of infusion time on black tea quality, mineral content and sensory properties prepared using traditional Turkish infusion method. International Journal of Gastronomy and Food Science, 29, 100559. https://doi.org/https://doi.org/10.1016/j.ijgfs.2022.100559

Qu, F., Zhu, X., Ai, Z., Ai, Y., Qiu, F., & Ni, D. (2019). Effect of different drying methods on the sensory quality and chemical components of black tea. LWT, 99, 112–118. https://doi.org/https://doi.org/10.1016/j.lwt.2018.09.036

Sharpe, E., Hua, F., Schuckers, S., Andreescu, S., & Bradley, R. (2016). Effects of brewing conditions on the antioxidant capacity of twenty-four commercial green tea varieties. Food Chemistry, 192, 380–387. https://doi.org/https://doi.org/10.1016/j.foodchem.2015.07.005

Shrivastava, R. R., Pateriya, P., & Singh, M. (2018). Green tea - A short review. International Journal of Indigenous Herbs and Drugs, 3(2), 12–21. https://saapjournals.org/index.php/herbsanddrugs/article/view/70

Sipos, L., Nyitrai, Á., Hitka, G., Friedrich, L. F., & Kókai, Z. (2021). Sensory Panel Performance Evaluation—Comprehensive Review of Practical Approaches. In Applied Sciences (Vol. 11, Issue 24). https://doi.org/10.3390/app112411977

Tewari, S., Dubey, K. K., & Singhal, R. S. (2018). Evaluation and application of prebiotic and probiotic ingredients for development of ready to drink tea beverage. Journal of Food Science and Technology, 55(4), 1525–1534. https://doi.org/10.1007/s13197-018-3070-9

Triandini, I. G. A. A. H., & Wangiyana, I. G. A. S. (2022). Mini-review uji hedonik pada produk teh herbal hutan. Jurnal Silva Samalas, 5(2), 12–19.

Valavanidis, A. (2019). Tea, the most popular beverage worldwide, is beneficial to human health: Studies on antioxidant polyphenolic constituents and epidemiological evidence for disease prevention. Scientific Reviews, 3(6), 1–35.

Wang, S., Gan, Z., Wang, B., Zhang, N., Li, K., & Yao, T. (2022). Effect of brewing conditions on polyphenols in the dark tea (Camellia sinensis L.) infusions: content, composition and antioxidant activities. Food Science and Technology, 42, e36322.

Wang, W., Le, T., Wang, W., Yu, L., Yang, L., & Jiang, H. (2023). Effects of Key Components on the Antioxidant Activity of Black Tea. In Foods (Vol. 12, Issue 16). https://doi.org/10.3390/foods12163134

Wangiyana, I. G. A. S., Kurnia, N., & Triandini, I. G. A. A. H. (2025). Correlation of tannin concentration and respondent preference of agarwood tea. Food Research, 9(5), 94–99. https://doi.org/https://doi.org/10.26656/fr.2017.9(5).036

Wangiyana, I. G. A. S., Kurnia, N., Triandini, I. G. A. A. H., & Lesmana, P. S. W. (2023). Food Sensory Respondent Training for Forestry Student of Universitas Pendidikan Mandalika Using Various Hedonic Scale. Sasambo: Journal of Community Service, 5(4), 827–834.

Wangiyana, I. G. A. S., Supriadi, Nikmatullah, A., Sunarpi, Putri, D. S., & Rosidah, S. (2021). Phytochemical screening and antioxidant activity of Gyrinops tea from agarwood plantation on Lombok island , Indonesia. IOP Conference Series: Earth and Environmental Science, 1–6. https://doi.org/10.1088/1755-1315/712/1/012029

Wei, Y., Zhang, D., Liang, Y., Shi, J., Wei, K., Peng, L., Gu, H., Ma, P., Wang, Q., Zhu, Z., Wei, X., & Wang, Y. (2024). Chemical profiles , dissolution patterns , and in vitro bioactivities of selenium-enriched green teas : impact of brewing conditions. Food Innovation and Advances, 3(4), 372–384.

Wichchukit, S., & O’Mahony, M. (2022). The 9-point hedonic and unstructured line hedonic scales: An alternative analysis with more relevant effect sizes for preference. Food Quality and Preference, 99, 104575.

Winiarska-Mieczan, A., & Baranowska-Wójcik, E. (2024). The Effect of Brewing Time on the Antioxidant Activity of Tea Infusions. In Applied Sciences (Vol. 14, Issue 5). https://doi.org/10.3390/app14052014

Wong, M., Sirisena, S., & Ng, K. (2022). Phytochemical profile of differently processed tea: A review. Journal of Food Science, 87(5), 1925–1942. https://doi.org/https://doi.org/10.1111/1750-3841.16137

Wu, M.-C., Liou, B.-K., Chen, Y.-S., Lee, S.-C., Xie, J.-J., Jaw, Y.-M., & Liu, S.-L. (2022). Understanding Young Taiwanese Consumers’ Acceptance, Sensory Profile, and Drivers of Liking for GABA Oolong Tea Beverages with Cold Infusions. In Foods (Vol. 11, Issue 19). https://doi.org/10.3390/foods11192989

Xu, L., Cao, Q., Deng, S., Dong, W., Zou, Q., Xu, Y., & Li, X. H. (2025). Effect and mechanism of calcium ions on the astringency in green tea infusion and epigallocatechin gallate solution : An in vitro oral soft tribology study. Food Chemistry, 477, 143442. https://doi.org/10.1016/j.foodchem.2025.143442

Xu, Y.-Q., Zou, C., Gao, Y., Chen, J.-X., Wang, F., Chen, G.-S., & Yin, J.-F. (2017). Effect of the type of brewing water on the chemical composition, sensory quality and antioxidant capacity of Chinese teas. Food Chemistry, 236, 142–151. https://doi.org/https://doi.org/10.1016/j.foodchem.2016.11.110

Yang, A., Liu, J., Xu, X., Wang, B., & Zheng, Z. (2025). Investigation of the Impact of Different Types of Brewing Water on Green Tea Infusion Quality Based on RATA and GC–MS. Flavour and Fragrance Journal, n/a(n/a). https://doi.org/https://doi.org/10.1002/ffj.70030

Yang, C., Wang, Z., Xu, M., Wei, K., Dai, Q., Wan, X., Leong, O., Lin, R., Cui, C., & Hou, R. (2025). The chemical basis of aroma/taste and color formation in green tea infusion during cold brewing revealed by metabolomics analysis. Food Chemistry, 479, 143788. https://doi.org/https://doi.org/10.1016/j.foodchem.2025.143788

Yeo, H., Kim, S.-Y., Shahbaz, H. M., Jeong, S.-H., Ju, H.-I., Jeon, J.-H., & Lee, D.-U. (2024). Effects of Pulsed Electric Field Pretreatment on Black Tea Processing and Its Impact on Cold-Brewed Tea. In Foods (Vol. 13, Issue 1). https://doi.org/10.3390/foods13010164

Yu, J., Liu, Y., Zhang, S., Luo, L., & Zeng, L. (2021). Effect of brewing conditions on phytochemicals and sensory profiles of black tea infusions: A primary study on the effects of geraniol and β-ionone on taste perception of black tea infusions. Food Chemistry, 354, 129504. https://doi.org/https://doi.org/10.1016/j.foodchem.2021.129504

Zeng, L., Fu, Y.-Q., Liu, Y.-Y., Huang, J.-S., Chen, J.-X., Yin, J.-F., Jin, S., Sun, W.-J., & Xu, Y.-Q. (2023). Comparative analysis of different grades of Tieguanyin oolong tea based on metabolomics and sensory evaluation. LWT, 174, 114423. https://doi.org/https://doi.org/10.1016/j.lwt.2023.114423

Zhang, H., Li, Y., Lv, Y., Jiang, Y., Pan, J., Duan, Y., Zhu, Y., & Zhang, S. (2017). Influence of brewing conditions on taste components in Fuding white tea infusions. Journal of the Science of Food and Agriculture, 97(9), 2826–2833. https://doi.org/https://doi.org/10.1002/jsfa.8111

Zhang, S., Liu, S., Li, H., Luo, L., & Zeng, L. (2023). Identification of the key phytochemical components responsible for sensory characteristics of Hunan fuzhuan brick tea. Journal of Food Composition and Analysis, 120, 105289. https://doi.org/https://doi.org/10.1016/j.jfca.2023.105289

Zhang, S., Shan, X., Niu, L., Chen, L., Wang, J., Zhou, Q., Yuan, H., Li, J., & Wu, T. (2023). The Integration of Metabolomics, Electronic Tongue, and Chromatic Difference Reveals the Correlations between the Critical Compounds and Flavor Characteristics of Two Grades of High-Quality Dianhong Congou Black Tea. In Metabolites (Vol. 13, Issue 7). https://doi.org/10.3390/metabo13070864

Zhang, Y., Chen, X., Chen, D., Zhu, L., Wang, G., & Chen, Z. (2025). Machine learning-based classification and prediction of typical Chinese green tea taste profiles. Food Research International, 203, 115796. https://doi.org/https://doi.org/10.1016/j.foodres.2025.115796

Zhang, Y., Yang, X., Cattani, C., Rao, R. V, Wang, S., & Phillips, P. (2016). Tea Category Identification Using a Novel Fractional Fourier Entropy and Jaya Algorithm. In Entropy (Vol. 18, Issue 3). https://doi.org/10.3390/e18030077

Zhao, X., Qiu, T., Zhang, Z., Huang, S., Chen, Y., Gan, S., Jiang, Q., Zhang, Y., Zheng, F., Li, L., & Dai, Q. (2025). Establishing a keemun black tea brewing control chart based on consumer acceptance via survival analysis and degree of satisfaction-difference method. LWT, 224, 117829. https://doi.org/https://doi.org/10.1016/j.lwt.2025.117829

Zhou, S., Zhang, J., Ma, S., Ou, C., Feng, X., Pan, Y., Gong, S., Fan, F., Chen, P., & Chu, Q. (2023). Recent advances on white tea: Manufacturing, compositions, aging characteristics and bioactivities. Trends in Food Science & Technology, 134, 41–55. https://doi.org/https://doi.org/10.1016/j.tifs.2023.02.016




DOI: https://doi.org/10.31764/jafp.v5i2.36602

Refbacks

  • There are currently no refbacks.


Copyright (c) 2025 I Gde Adi Suryawan Wangiyana, I Gusti Agung Ayu Hari Triandini

Creative Commons License
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.

JAFP is indexing in the following databases: