Pratiwi, C., Saufani, I. A. and Nurfaziah, L. R. (2024) “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, 8(3SP), pp. 344–352. doi: 10.20473/amnt.v8i3SP.2024.344-352.