1.
Ganda-Putra G, Wrasiati L, Wartini N. Fermentation Process of Cocoa Based on Optimum Condition of Pulp PectinDepolymerization by Endogenous Pectolityc Enzymes. PelitaPerkebunan [Internet]. 1 [cited 7Jan.2025];26(2). Available from: https://ccrjournal.com/index.php/ccrj/article/view/130