JULYANINGSIH, A. H.; M, R.; IRMAYANI, I. Study Of The Development Of Jamblang (Syzygium Cumini L.) Fruit Into Antioxidant Functional Beverages. Jurnal Agritechno, [S. l.], v. 15, n. ```2, p. 118–131, 2022. DOI: 10.20956/at.vi.744. Disponível em: https://agritech.unhas.ac.id/ojs/index.php/at/article/view/744. Acesso em: 26 apr. 2024.