1.
Ari AAN, Trisna A, Julianti E. The Effect of Sugar Dose and Fermentation Time on the Quality of Sauerkreut as a Source of Probiotic. JAP [Internet]. 2024Mar.31 [cited 2025Apr.3];26(1):9-14. Available from: https://jap.fapet.unsoed.ac.id/index.php/JAP/article/view/254