Natania, K. (2019). PENGARUH FERMENTASI BAKTERI ASAM LAKTAT TERHADAP AKTIVITAS ANTIOKSIDAN DAN KADAR ANTOSIANIN BUAH DUWET (Syzygium cumini). FaST - Jurnal Sains Dan Teknologi (Journal of Science and Technology), 3(2), 17–26. Retrieved from https://ojs.uph.edu/index.php/FaSTJST/article/view/1960