NDILAI, Falan. Perbandingan Uji Aktivitas Antibakteri Kunyit, Jahe, dan Bawang Putih. Journal of Innovative Food Technology and Agricultural Product, [S. l.], v. 3, n. 2, p. 31–35, 2025. DOI: 10.31316/jitap.v3i2.9085. Disponível em: https://journal.upy.ac.id/index.php/jitap/article/view/9085. Acesso em: 21 apr. 2026.