Sinurat E, Suryaningrum T. The Effect of Blanching Time on Antioxidant Activity and Sensory Characteristic of Brown Seaweed Sargassum sp. Tea. JPHPI [Internet]. 2019Dec.31 [cited 2024Apr.20];22(3):581-8. Available from: https://jurnal.ipb.ac.id/index.php/jphpi/article/view/29228