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.