Making Probiotic Drinks Based Bogor Pineapple Skin Using Lactobacillus casei with Different Fermentation Time. Agrikan Jurnal Agribisnis Perikanan, [S. l.], v. 14, n. 1, p. 172–183, 2021. DOI: 10.52046/agrikan.v14i1.843. Disponível em: https://jurnal.ummu.ac.id/index.php/agrikan/article/view/843. Acesso em: 9 oct. 2025.