NAFISAH, Halimatun; AGUSTINI, Rudiana. The Duracy of Fermentation Effect on the Chemical Quality of Kimchi Krai (Cucumis sativus L.) as Probiotics. Jurnal Pijar Mipa, [S. l.], v. 19, n. 2, p. 308–313, 2024. DOI: 10.29303/jpm.v19i2.6415. Disponível em: http://jurnalfkip.unram.ac.id/index.php/JPM/article/view/6415. Acesso em: 23 nov. 2024.