1.
Sugiarto B, Sulistyowati RE, Dewi CTM, Hendranto RY. Decreasing Of Oxalate Content in Porang Based on Different Sample Shape, Soaking Time, Temperature, and Soaking Solutions. Eksergi [Internet]. 2023 Nov. 1 [cited 2025 Dec. 13];20(3):178-83. Available from: https://jurnal.upnyk.ac.id/index.php/eksergi/article/view/9269