Saputri A, Christian YE, Hidayati N, Indah I, Setiawansyah A. Fermentation Influences the Total Flavonoid Content and Antioxidant Activity of Syzygium polyanthum. ad-dawaa.j.pharm.sci [Internet]. 2024 Dec. 31 [cited 2025 Jun. 8];7(2):125-34. Available from: https://journal.uin-alauddin.ac.id/index.php/addawaa/article/view/51645