ROCHMAH, Alfi Nur et al. Sensory Profile, Water Content, Fat Content and Antioxidant Activity of Pecel Sauce with Black Garlic Addition. Journal of Food and Agricultural Product, [S. l.], v. 5, n. 1, p. 144–151, 2025. DOI: 10.32585/jfap.v5i1.6394. Disponível em: https://journal.univetbantara.ac.id/index.php/jfap/article/view/6394. Acesso em: 18 aug. 2025.