Kumalaningrum, A. N. and Lestari, W. W. (2024) “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), pp. 84-94. doi: 10.25139/fst.vi.9232.