1.
Arsyad MA, Ogawa M. Peningkatan tekstur produk berbasis protein ikan dengan polifenol dari daun zaitun (Olea europaea L.): Improved textural properties of fish protein product with olive (Olea europaea L.) leaf polyphenol. JPHPI [Internet]. 2025Feb.18 [cited 2025Mar.4];28(2):130-41. Available from: https://journal.ipb.ac.id/index.php/jphpi/article/view/61826