TIANDORA, Meidisya; WIDYAWATI, Widyawati; DARMAWANGSA, Darmawangsa. KADAR HAMBAT MINIMUM (KHM) DAN KADAR BUNUH MINIMUM (KBM) PADA BUAH CABAI KERITING (Capsicum annum, L) TERHADAP BAKTERI Streptococcus viridans SECARA IN VITRO. B-Dent: Jurnal Kedokteran Gigi Universitas Baiturrahmah, [S. l.], v. 4, n. 1, p. 9–14, 2019. DOI: 10.33854/JBDjbd.94. Disponível em: https://jurnal.unbrah.ac.id/index.php/bdent/article/view/94. Acesso em: 27 oct. 2026.