ANGGRAINI, T. .; AL-HAFIT, B.; INDESWARI, N. S.; SYUKRI, D. The Effect of Boiling Time on Polyphenol Compounds and Antioxidant Activity of Ciplukan (Physalis Angulata .L) . Andalasian International Journal of Agriculture and Natural Sciences (AIJANS), [S. l.], v. 2, n. 02, p. 110-117, 2023. DOI: 10.25077/aijans.v2.i02.37-44.2021. Disponível em: http://103.151.89.32/index.php/aijans/article/view/21. Acesso em: 20 nov. 2024.