[1]
SinuratE. and SuryaningrumT. 2019. The Effect of Blanching Time on Antioxidant Activity and Sensory Characteristic of Brown Seaweed Sargassum sp. Tea. Jurnal Pengolahan Hasil Perikanan Indonesia. 22, 3 (Dec. 2019), 581-588. DOI:https://doi.org/10.17844/jphpi.v22i3.29228.