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E., Zubaidah and I., Susanti and S.S, Yuwono and A.P, Rahayu and I., Srianta and P.J., Blanc (2020) Effect of Lactobacillus plantarum and Leuconostoc mesenteroides starter cultures in lower salt concentration fermentation on the sauerkraut quality. Food Research, 4 (4). pp. 1038-1044. ISSN 2550-2166