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Syamsudin RAMR, Fadhlillah FM, Perdana F, Rustamsyah A, Inayah AA, Aziz MZA. PENGARUH METODE PEMROSESAN TERHADAP KARAKTERISTIK, KADAR FENOL, KADAR FLAVONOID DAN AKTIVITAS ANTIOKSIDAN TEH TRADISIONAL GARUT (TEH KEJEK). JIFB [Internet]. 2021 Feb. 17 [cited 2026 Sep. 30];12(1):69-7. Available from: https://journal.uniga.ac.id/index.php/JFB/article/view/898