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Khasbullah, F.K., Windu Mangiring, Krisnarini and Nurleni Kurniawati 2024. ANTIOXIDANT AND LACTIC ACID BACTERIA ACTIVITIES OF KIMCHI PAKCOY DUE TO SALT CONCENTRATION AND FERMENTATION TIME. Jurnal Agroindustri. 14, 1 (May 2024), 77–86. DOI:https://doi.org/10.31186/jagroindustri.14.1.77-86.