PRATIWI, C.; SAUFANI, I. A.; NURFAZIAH, L. R. Ideal Sensory Profile Identification of Fermented Drinks Based on Pineapple Peel (Ananas comosus L.): Identifikasi Profil Sensori Ideal Minuman Fermentasi Kulit Buah Nanas (Ananas comosus L.). Amerta Nutrition, [S. l.], v. 8, n. 3SP, p. 344–352, 2024. DOI: 10.20473/amnt.v8i3SP.2024.344-352. Disponível em: https://e-journal.unair.ac.id/AMNT/article/view/63222. Acesso em: 11 feb. 2025.