1.
Nugrahedi PY, Priatko CA, Dekker M, Widianarko B, Verkerk R, Verkerk R. REDUCTION OF GLUCOSINOLATES CONTENT DURING SAYUR ASIN FERMENTATION [Penurunan Kandungan Berbagai Glukosinolat selama Fermentasi Sayur Asin]. J. Teknol Industri Pangan [Internet]. 2013Dec.27 [cited 2024Mar.28];24(2):235. Available from: https://journal.ipb.ac.id/index.php/jtip/article/view/7724