Analysis of Beta-Carotene Content Differences in Cempedak Jam using Traditional and Carbides Fruit Ripening Methods. Food Science and Technology Journal (Foodscitech), [S. l.], v. 2, n. 2, p. 35–40, 2020. DOI: 10.25139/fst.v0i0.2108. Disponível em: https://ejournal.unitomo.ac.id/index.php/foodscitech/article/view/2108. Acesso em: 30 jun. 2026.