LAVLINESIA; MONICA E.; ULYARTI. The Antioxidant Activity of Fresh Yam and Its Changes During Processing into Flour and Storage. Jurnal Penelitian Pendidikan IPA, [S. l.], v. 9, n. 10, p. 8686–8694, 2023. DOI: 10.29303/jppipa.v9i10.3752. Disponível em: https://jppipa.unram.ac.id/index.php/jppipa/article/view/3752. Acesso em: 1 jul. 2024.