JUNAIDI, AHMAD; RETNO WIKANDARI, PRIMA. PENGARUH LAMA FERMENTASI EKSTRAK UBI JALAR UNGU (Ipomoea batatas) DENGAN Lactobacillus plantarum B1765 TERHADAP MUTU MINUMAN FERMENTASI. Unesa Journal of Chemistry, [S. l.], v. 9, n. 1, p. 78–82, 2020. DOI: 10.26740/ujc.v9n1.p78-82. Disponível em: https://ejournal.unesa.ac.id/index.php/unesa-journal-of-chemistry/article/view/32773. Acesso em: 15 dec. 2025.