RAHMI, S.; HUSIN, H. ANALISIS SENSORI DAN AKTIVITAS ANTIOKSIDAN MENGGUNAKAN METODE DPPH PADA CAMPURAN BAWANG PUTIH, JAHE, LEMON DAN MADU SEBAGAI SUPLEMEN HERBAL: Sensory Analysis and Antioxidant Activity Using DPPH Method in Garlic, Ginger, Lemon and Honey Mixes as an Herbal Supplement. Pro Food, [S. l.], v. 6, n. 1, p. 600–608, 2020. DOI: 10.29303/profood.v6i1.129. Disponível em: https://profood.unram.ac.id/index.php/profood/article/view/129. Acesso em: 22 nov. 2024.