[1]
A. Kusuma W and S. Darmasiwi, “MICROBIOLOGICAL AND CHEMICAL PROFILING OF LACTO-FERMENTED SHIMEJI MUSHROOM (Hypsizygus sp.) PICKLE JUICE USING Lactobacillus bulgaricus AS A STARTER CULTURE”, J microb biotech food sci, vol. 14, no. 6, p. e11136, Apr. 2025.