FARAPTI, F.; FIRDA PRASETYO, A.; FURQONIA, A. W.; MAJID, H. A. Understanding spices and herbs as source food of potassium (macromineral): How does the cooking method influence it?. Canrea Journal: Food Technology, Nutritions, and Culinary Journal, [S. l.], v. 7, n. 2, p. 132–142, 2024. DOI: 10.20956/canrea.v7i2.1052. Disponível em: https://agritech.unhas.ac.id/ojs/index.php/canrea/article/view/1052. Acesso em: 18 jan. 2025.