Aktivitas Antioksidan dan Sifat Kestabilan Warna Campuran Ekstrak Etil Asetat Kulit Buah Manggis (Garcinia mangostana L.) dan Kayu Secang (Caesalpinia sappan L.) | Miksusanti | Jurnal Penelitian Sains

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Aktivitas Antioksidan dan Sifat Kestabilan Warna Campuran Ekstrak Etil Asetat Kulit Buah Manggis (Garcinia mangostana L.) dan Kayu Secang (Caesalpinia sappan L.)

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Jurnal Penelitian Sains (JPS) Published by UP2M, Faculty of Mathematic and Natural Science Sriwijaya University is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.

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