F. K. Khasbullah, Windu Mangiring, Krisnarini, and Nurleni Kurniawati, “ANTIOXIDANT AND LACTIC ACID BACTERIA ACTIVITIES OF KIMCHI PAKCOY DUE TO SALT CONCENTRATION AND FERMENTATION TIME”, JAGOIND, vol. 14, no. 1, pp. 77–86, May 2024.