1.
Sari SR, Guttifera G, Cahya G. ANALYSIS OF THE BROWNING INDEX OF CHITOSAN GLUCOSE GAMBIER COMPLEX (MAILARD REACTION) AS A BASIC STUDY OF NATURAL PRESERVATIVES FOR PROCESSED FOOD PRODUCTS. PNPCS [Internet]. 2024Aug.6 [cited 2025Apr.4];1(1):117-28. Available from: https://ejurnal.polnep.ac.id/index.php/ProsidingPolnep/article/view/815