Widyastuti, Y., Lisdiyanti, P. and Tisnadjaja, D. (2025) “Role of Lactobacillus helveticus on Flavor Formation in Cheese: Amino Acid Metabolism”, Annales Bogorienses, 18(1), pp. 1–11. Available at: https://ejournal.brin.go.id/annales/article/view/7657 (Accessed: 16 December 2025).