Saputri, A., Y. E. Christian, N. Hidayati, I. Indah, dan A. Setiawansyah. “Fermentation Influences the Total Flavonoid Content and Antioxidant Activity of Syzygium Polyanthum”. Ad-Dawaa: Journal of Pharmaceutical Sciences, Vol. 7, no. 2, Desember 2024, hlm. 125-34, doi:10.24252/djps.v7i2.51645.