PRASETYA, Landung Wahyu; WAHYUNI, Sri; MAHMUDAH, Nur; FITHRIYA, Sa’idatul. The Effect of Boiling Duration on The Antioxidant Activity of Green Mustard (Brassica rapa L.). MEDFARM: Jurnal Farmasi dan Kesehatan, [S. l.], v. 14, n. 1, p. 207–215, 2025. DOI: 10.48191/medfarm.v14i1.546. Disponível em: http://jurnalfarmasidankesehatan.ac.id/index.php/medfarm/article/view/546. Acesso em: 19 sep. 2026.