[1]
Hartini, S. et al. 2024. Antioxidant Profile in Pineapple Peel Fermentation by Lactobacillus plantarum and Lactobacillus casei . Jurnal Penelitian Pendidikan IPA. 10, 4 (Apr. 2024), 2065–2072. DOI:https://doi.org/10.29303/jppipa.v10i4.7546.