1.
Khasbullah FK, Windu Mangiring, Krisnarini, Nurleni Kurniawati. ANTIOXIDANT AND LACTIC ACID BACTERIA ACTIVITIES OF KIMCHI PAKCOY DUE TO SALT CONCENTRATION AND FERMENTATION TIME. JAGOIND [Internet]. 2024 May 31 [cited 2025 Jun. 20];14(1):77-86. Available from: https://ejournal.unib.ac.id/agroindustri/article/view/28088