Analysis of Beta-Carotene Content Differences in Cempedak Jam using Traditional and Carbides Fruit Ripening Methods. Food Sci. Technol. [Internet]. 2020 Jan. 6 [cited 2026 Jun. 30];2(2):35-40. Available from: https://ejournal.unitomo.ac.id/index.php/foodscitech/article/view/2108