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 Physicochemical and microbiological characteristics of pindang eggs with variations in tannin sources from different leaf extracts.
<strong>Food Science and Applied Biotechnology</strong>, [S.l.], v. 8, n. 2, p. 193-201, oct. 2025.
ISSN 2603-3380.
Available at: &lt;<a href="https://www.ijfsab.com/index.php/fsab/article/view/507" target="_new">https://www.ijfsab.com/index.php/fsab/article/view/507</a>&gt;. Date accessed: 18 feb. 2026.
doi: <a href="https://doi.org/10.30721/fsab2025.v8.i2.507">https://doi.org/10.30721/fsab2025.v8.i2.507</a>.