PULUNG NUGROHO; KARINA BIANCA LEWERISSA; FRANCIES SEVA GENTAARINDA. EFFECT OF BREWING TEMPERATURE AND TIME ON VITAMIN C CONTENT AND ANTIOXIDANT ACTIVITY OF EDIBLE FLOWER INFUSES. Jurnal Pangan dan Agroindustri, [S. l.], v. 11, n. 4, p. 167–177, 2023. DOI: 10.21776/ub.jpa.2023.011.04.1. Disponível em: https://jpa.ub.ac.id/index.php/jpa/article/view/995. Acesso em: 18 mar. 2025.