Nugroho SP, Linkasari C, Damasdino F, Sinangjoyo NJ, Osman S, Istiraharsi Y. Jamu Pawukon as a sustainable gastronomy product: Calendar-based herbal knowledge from Javanese manuscripts. PHI [Internet]. 2026 Feb. 9 [cited 2026 Apr. 18];3(1):1-16. Available from: https://www.journal.irsc.co.id/index.php/Phinisi/article/view/114