P. E. N. SHAHRIN and S. ABDULLAH, “Enhancing Antioxidant Potential via Fermentation of Red Violet Pigments Extracted from Red Spinach (Amaranthus tricolor)”, EKST, vol. 4, no. 2, pp. 594–603, Dec. 2024, Accessed: Apr. 09, 2026. [Online]. Available: https://publisher.uthm.edu.my/periodicals/index.php/ekst/article/view/14163