PENGARUH PROSES FERMENTASI BAWANG PUTIH LANANG (Allium sativum L.) TERHADAP AKTIVITAS ANTIOKSIDAN MENGGUNAKAN METODE DPPH (1,1-DIFENIL-2-PIKRILHIDRAZIL)
Lilis Tuslinah, Rani Yulifah Elkanawati, Rosmaya Dewi
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