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Making Probiotic Drinks Based Bogor Pineapple Skin Using Lactobacillus casei with Different Fermentation Time

  
RAHAYU, Weny; ALBAAR, Nurjanna; SALEH, Erna Rusliana Muhamad. Making Probiotic Drinks Based Bogor Pineapple Skin Using Lactobacillus casei with Different Fermentation Time. Agrikan: Jurnal Agribisnis Perikanan, [S.l.], v. 14, n. 1, p. 172-183, june 2021. ISSN 2621-0193. Available at: <https://www.journals.sangia.org/AGRIKAN/article/view/529>. Date accessed: 29 oct. 2025. doi:https://doi.org/10.29239/j.agrikan.14.2.172-183.