SAFITRI, P.; KUSUMAWARDANI, E. THE INFLUENCE OF FERMENTATION DURATION ON THE NUTRITION CONTENT OF AVICENNIA MARINA LEAF FLOUR FERMENTED WITH RHIZOPUS ORYZAE. PRIMA WIYATA HEALTH, [S. l.], v. 7, n. 1, p. 87–97, 2026. DOI: 10.60050/pwh.v7i1.117. Disponível em: https://e-journal.shj.ac.id/ojs/index.php/PWH/article/view/117. Acesso em: 7 feb. 2026.