[1]
Apriyanto, M., Ariyanto, A., Ervayendri and Fitriani, D. 2025. Flavonoid Content and Antioxidant Activity of Brown Rice: Method Temperature and Time. Open Global Scientific Journal. 4, 2 (Dec. 2025), 68–74. DOI:https://doi.org/10.70110/ogsj.v4i2.76.