KHASBULLAH, F. K.; WINDU MANGIRING; KRISNARINI; NURLENI KURNIAWATI. ANTIOXIDANT AND LACTIC ACID BACTERIA ACTIVITIES OF KIMCHI PAKCOY DUE TO SALT CONCENTRATION AND FERMENTATION TIME. Jurnal Agroindustri, [S. l.], v. 14, n. 1, p. 77–86, 2024. DOI: 10.31186/jagroindustri.14.1.77-86. Disponível em: https://ejournal.unib.ac.id/agroindustri/article/view/28088. Acesso em: 20 jun. 2025.