Sawi Pahit Jeruk: pH Turun dari 5.0 ke 2.9 dan Tiga Isolat Bakteria Asid Laktik Ditemui
Pengenalan Nama kajian: FERMENTATION OF BITTER MUSTARD GREENS (Brassica juncea (L.) Czern.): PHYTOCHEMICAL SCREENING, PROXIMATE COMPOSITION, AND ISOLATION OF LACTIC