SULEMAN, Dininurilmi et al. Determination of pH value and Vitamin C Levels in Spontaneous Fermented Kimchi and Pickles by Acid Lactic Bacteria. Journal of Food and Agricultural Product, [S. l.], v. 5, n. 1, p. 104–113, 2025. DOI: 10.32585/jfap.v5i1.6392. Disponível em: https://journal.univetbantara.ac.id/index.php/jfap/article/view/6392. Acesso em: 18 sep. 2025.