APRIYANTO, M.; ARIYANTO, A.; ERVAYENDRI; FITRIANI, D. Flavonoid Content and Antioxidant Activity of Brown Rice: Method Temperature and Time. Open Global Scientific Journal, [S. l.], v. 4, n. 2, p. 68–74, 2025. DOI: 10.70110/ogsj.v4i2.76. Disponível em: https://openglobalsci.com/index.php/OGSJ/article/view/76. Acesso em: 16 dec. 2025.