Pengaruh Jenis Garam (Garam Laut dan Garam Himalaya) Serta Waktu Fermentasi Terhadap Rasa, Tekstur, Dan Masa Simpan Kimchi Sawi Putih (Brassica Pekinensis L.). Natura: Journal of Multidisciplinary Science, [S. l.], v. 1, n. 1, p. 28–31, 2026. DOI: 10.22373/6reff080. Disponível em: https://publication.ar-raniry.ac.id/index.php/natura/article/view/257. Acesso em: 13 oct. 2026.