Anggraini T, Al-Hafit B, Indeswari NS, Syukri D. The Effect of Boiling Time on Polyphenol Compounds and Antioxidant Activity of Ciplukan (Physalis Angulata .L) . AIJANS [Internet]. 2023Sep.6 [cited 2024Nov.20];2(02):110-7. Available from: http://103.151.89.32/index.php/aijans/article/view/21