Nafisah, Halimatun, and Rudiana Agustini. “The Duracy of Fermentation Effect on the Chemical Quality of Kimchi Krai (Cucumis Sativus L.) As Probiotics”. Jurnal Pijar Mipa 19, no. 2 (March 27, 2024): 308–313. Accessed May 17, 2024. http://www.jurnalfkip.unram.ac.id/index.php/JPM/article/view/6415.