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), pp. 125-134. doi: 10.24252/djps.v7i2.51645.