PROFIL PRODUKSI SHORT CHAIN FATTY ACIDS DAN ASAM LAKTAT DARI FERMENTASI YAKON (Smallanthus Sonchifollius) DENGAN BAKTERI KULTUR STARTER Lactobacillus plantarum B1765

Penulis

• Ifan Akbar Suryono Department of Chemistry, Faculty of Mathematics and Natural Sciences State University of Surabaya
• Prima Retno Wikandari Department of Chemistry, Faculty of Mathematics and Natural Sciences State University of Surabaya