(1)
Sasmitaloka, K. S.; Hernani, H. Quality Improvement of White Pepper With Processing through Optimizing the Ratio of Starter Culture from Acetobacter sp., Bacillus Subtilis, and Bacillus Cereus. HAYATI J Biosci 2021, 29 (1), 87-96. https://doi.org/10.4308/hjb.29.1.87-96.