SASMITALOKA, Kirana Sanggrami; HERNANI, Hernani. Quality Improvement of White Pepper with Processing through Optimizing the Ratio of Starter Culture from Acetobacter sp., Bacillus subtilis, and Bacillus cereus. HAYATI Journal of Biosciences, [S. l.], v. 29, n. 1, p. 87–96, 2021. DOI: 10.4308/hjb.29.1.87-96. Disponível em: https://journal.ipb.ac.id/hayati/article/view/38772. Acesso em: 12 jan. 2026.