HELMALIA, A. W.; PUTRID, P.; DIRPAN, A. POTENSI REMPAH-REMPAH TRADISIONAL SEBAGAI SUMBER ANTIOKSIDAN ALAMI UNTUK BAHAN BAKU PANGAN FUNGSIONAL): (The Potential of Traditional Spices as a Source of Natural Antioxidants for Functional Food Raw Materials). Canrea Journal: Food Technology, Nutritions, and Culinary Journal, [S. l.], v. 2, n. 1, p. 26–31, 2019. DOI: 10.20956/canrea.v2i1.113. Disponível em: https://agritech.unhas.ac.id/ojs/index.php/canrea/article/view/113. Acesso em: 22 nov. 2024.