[1]
Anggraini, T. et al. 2018. Effect of ’Jamblang’ (Syzygium cumini) Peel and Citric Acid Addition on Antioxidant Activity of ’Kolang-kaling’ Jam. Pakistan Journal of Nutrition. 17, 3 (Feb. 2018), 140–145. DOI:https://doi.org/10.3923/pjn.2018.140.145.