Rochmah AN, Ningrum WR, Zulfa F, Rukmakharisma P, Abdi YFR, Mulyani R, Adi P, Suleman DP, Nadhilah D, Widyastuti R. Sensory Profile, Water Content, Fat Content and Antioxidant Activity of Pecel Sauce with Black Garlic Addition. JFAP [Internet]. 2025 Mar. 31 [cited 2025 Apr. 19];5(1):144-51. Available from: https://journal.univetbantara.ac.id/index.php/jfap/article/view/6394