HAIRUNNISA, H.; IKA RISTIA RAHMAN; WENI PUSPITA; RIZKY MEYRA AULIA. PENGARUH METODE PEMBUATAN TERHADAP KADAR VITAMIN C DAN KEMAMPUAN ANTIOKSIDAN MINUMAN FUNGSIONAL SARI BUAH . Jurnal Komunitas Farmasi Nasional, [S. l.], v. 6, n. 01, 2026. Disponível em: https://jkfn.akfaryarsiptk.ac.id/index.php/jkfn/article/view/269. Acesso em: 14 aug. 2026.