Lavlinesia, Monica E., Ulyarti. The Antioxidant Activity of Fresh Yam and Its Changes During Processing into Flour and Storage. jppipa, pendidikan ipa, fisika, biologi, kimia [Internet]. 2023 Oct. 25 [cited 2024 Jul. 1];9(10):8686-94. Available from: https://jppipa.unram.ac.id/index.php/jppipa/article/view/3752