[1]
Saputri, A., Christian, Y.E., Hidayati, N., Indah, I. and Setiawansyah, A. 2024. Fermentation Influences the Total Flavonoid Content and Antioxidant Activity of Syzygium polyanthum. Ad-Dawaa’ Journal of Pharmaceutical Sciences. 7, 2 (Dec. 2024), 125-134. DOI:https://doi.org/10.24252/djps.v7i2.51645.