JUNAIDI A, RETNO WIKANDARI P. PENGARUH LAMA FERMENTASI EKSTRAK UBI JALAR UNGU (Ipomoea batatas) DENGAN Lactobacillus plantarum B1765 TERHADAP MUTU MINUMAN FERMENTASI. UJC [Internet]. 2020 Apr. 18 [cited 2025 Dec. 15];9(1):78-82. Available from: https://ejournal.unesa.ac.id/index.php/unesa-journal-of-chemistry/article/view/32773