Sinurat, Ellya, and SuryaningrumTh.Dwi. 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). Bogor, ID, 581-88. https://doi.org/10.17844/jphpi.v22i3.29228.