Safriani, N. et al. 2015. Potency of Curry (Murayya koeniigi) and Salam (Eugenia polyantha) Leaves as Natural Antioxidant Sources. Pakistan Journal of Nutrition. 14, 3 (Feb. 2015), 131–135. DOI:https://doi.org/10.3923/pjn.2015.131.135.