Detail Artikel Scopus
Sensory and antioxidant evaluation of functional drinks based on cardamom rhizomes (Amomum cardamomum willd.)
Penulis: Winarsi H.
Jurnal: Food Research
Tanggal Terbit: 2020
Volume: 4
Halaman: 2169-2175
DOI: 10.26656/fr.2017.4(6).265
ISSN:
Jumlah Sitasi: 5
Tipe Agregasi: Journal
Kuartil: 4