SABRINA, Florietta; PRATIWI, Yunita Satya; KUMALASARI, Dianita. Physicochemical Properties and Sensory Acceptance of a Bromelain-Hydrolyzed Oyster, Oyster Mushroom, and Tomato-Based Seasoning Powder Rich in Zinc and Glutamic Acid. AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment), [S. l.], v. 10, n. 3, p. 44–49, 2026. DOI: 10.29165/ajarcde.v10i3.1147. Disponível em: https://www.ajarcde-safe-network.org/index.php/index.php/ajarcde/article/view/1147. Acesso em: 15 aug. 2026.