AULIA, M.; ALFIYANTI, N. P.; NOVIANTI, V. D.; ANGGRAENI, F. K. A.; YUSHARDI, Y.; PRABANDARI, A. M. A STUDY OF THE MATURITY PROCESS OF RED GUTTY KETAN FOOD INGREDIENTS IN TERMS OF THE TASTE: EXTREMELY LOW FREQUENCY MAGNETIC FIELD RADIATION. EduFisika: Jurnal Pendidikan Fisika, [S. l.], v. 8, n. 3, p. 378-384, 2023. DOI: 10.59052/edufisika.v8i3.30301. Disponível em: https://online-journal.unja.ac.id/EDP/article/view/30301. Acesso em: 14 may. 2024.