RAHMADI, Anton; SARI, Kartika; HANDAYANI, Frio; YULIANI, Yuliani; PRABOWO, Sulistyo. MODULATION OF PHENOLICS SUBSTANCES AND ANTIOXIDANT ACTIVITY IN MANDAI CEMPEDAK BY UNSALTED SPONTANEOUS AND Lactobacillus casei INDUCED FERMENTATION. Jurnal Teknologi dan Industri Pangan, [S. l.], v. 30, n. 1, p. 75–82, 2019. DOI: 10.6066/jtip.2019.30.1.75. Disponível em: https://journal.ipb.ac.id/jtip/article/view/20874. Acesso em: 9 jan. 2026.