UJI AKTIVITAS ANTIOKSIDAN EKSTRAK BAWANG HITAM (BLACK GARLIC) DENGAN VARIASI LAMA PEMANASAN. Al-Kauniyah: Jurnal Biologi, [S. l.], v. 13, n. 1, p. 39–50, 2020. DOI: 10.15408/kauniyah.v13i1.12114. Disponível em: https://journal.uinjkt.ac.id/kauniyah/article/view/12114. Acesso em: 20 feb. 2026.