NUGROHO, S. P.; LINKASARI, C. .; DAMASDINO, F.; SINANGJOYO, N. J.; OSMAN, S.; ISTIRAHARSI, Y. Jamu Pawukon as a sustainable gastronomy product: Calendar-based herbal knowledge from Javanese manuscripts. PHINISI, [S. l.], v. 3, n. 1, p. 1–16, 2026. DOI: 10.64282/phi.v3i1.114. Disponível em: https://www.journal.irsc.co.id/index.php/Phinisi/article/view/114. Acesso em: 18 apr. 2026.