[1]
Luh Putu Trisna Darmayanti and Putu Widya Indra Astuti, “Pemanfaatan Bakteri Asam Laktat pada Fermentasi Berbasis Nabati dan Hewani dalam Pengembangan Pangan Fungsional: Sebuah Tinjauan Pustaka: Utilization of Lactic Acid Bacteria in Plant-Based and Animal-Based Fermentation for Functional Food Development: A Literature Review”, MITP, vol. 13, no. 01, pp. 35–39, Mar. 2026.