1.
Fadlillah HN, Nuraida L, Sitanggang AB, Palupi NS. Production of antioxidants through lactic acid fermentation: current developments and outlook. The Annals of the University Dunarea de Jos of Galati. Fascicle VI - Food Technology [Internet]. 28Jul.2021 [cited 22Jul.2024];45(2):203-28. Available from: https://gup.ugal.ro/ugaljournals/index.php/food/article/view/5058