Warning: file_put_contents(): Only 0 of 26 bytes written, possibly out of free disk space in /var/www/ojs.unud.ac.id/lib/pkp/classes/cache/FileCache.inc.php on line 90 Warning: file_put_contents(): Only 0 of 102 bytes written, possibly out of free disk space in /var/www/ojs.unud.ac.id/lib/pkp/classes/cache/FileCache.inc.php on line 90 Warning: file_put_contents(): Only 0 of 78 bytes written, possibly out of free disk space in /var/www/ojs.unud.ac.id/lib/pkp/classes/cache/FileCache.inc.php on line 90 Winanti, K., Sumardika, I., Indrayani, A., & Mahendra, A. (2024). The effect OF FERMENTATION TIME BY BACILLUS SUBTILIS STRAIN FNCC 0059 ON THE CONTENT OF PHYTOCHEMICAL COMPOUNDS AND ANTIOXIDANT ACTIVITY IN VITRO FROM UNDIS BEAN (CAJANUS CAJAN [L.] MILLSP). E-Jurnal Medika Udayana, 13(07), 28-33. doi:10.24843/MU.2024.V13.i07.P05
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