1.
Prasetya L, Wahyuni S, Mahmudah N, Fithriya S. The Effect of Boiling Duration on The Antioxidant Activity of Green Mustard (Brassica rapa L.). medfarm [Internet]. 30Jun.2025 [cited 14Feb.2026];14(1):207-15. Available from: http://jurnalfarmasidankesehatan.ac.id/index.php/medfarm/article/view/546