[1]
LIMBONG, G.D. et al. 2020. Antioxidant and Antibacterial Activities Enhancement of Solid-state Fermented Candlenut Kernels by Aspergillus oryzae. Microbiology Indonesia. 13, 2 (Jan. 2020), 2. DOI:https://doi.org/10.5454/mi.13.2.2.