APA (7th ed.) Citation

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). Lembaga Penelitian dan Pengadian kepada Masyarakat Universitas Andalas.

Chicago Style (17th ed.) Citation

Anggraini, Tuty, Busra Al-Hafit, Netty Sri Indeswari, and Daimon Syukri. The Effect of Boiling Time on Polyphenol Compounds and Antioxidant Activity of Ciplukan (Physalis Angulata .L). Lembaga Penelitian dan Pengadian kepada Masyarakat Universitas Andalas.

MLA (9th ed.) Citation

Anggraini, Tuty, et al. The Effect of Boiling Time on Polyphenol Compounds and Antioxidant Activity of Ciplukan (Physalis Angulata .L). Lembaga Penelitian dan Pengadian kepada Masyarakat Universitas Andalas.