KUMALANINGRUM, Amalia Nur; LESTARI, Wiwin Witji. Effect of Alcohol Concentration in Soxhlet Extraction of Bioactive Compounds from Pineapple Peel as an Antioxidant for Cooking Oil . Food Science and Technology Journal (Foodscitech), [S. l.], p. 84–94, 2024. DOI: 10.25139/fst.vi.9232. Disponível em: https://ejournal.unitomo.ac.id/index.php/foodscitech/article/view/9232. Acesso em: 30 jun. 2026.