Consumers’ preference for jeruju leaves tea with innovative variants of ginger, jasmine, and lemongrass flavors-Reference-Cited by-同舟云学术

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Consumers’ preference for jeruju leaves tea with innovative variants of ginger, jasmine, and lemongrass flavors

Published:2023 Issue: Volume: Page:
ISSN:0094-243X
Container-title:AIP Conference Proceedings
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Author:

Batubara Ridwanti,Hanum T. Ismanelly,Affandi Oding,Aulia Karina,Anggraini Lisa Oktari

Publisher

AIP Publishing

Link

http://aip.scitation.org/doi/pdf/10.1063/5.0136516

Reference23 articles.

1. Saptiani, G, B. S. Prayitno, and S. Anggoro. Fakultas Perikanan Dan Ilmu Kelautan Universitas Diponegoro, Semarang (2013).

2. Ernaningsih, S. W, Mukarlina and Rizalinda. Jurnal Protobiont 3 (2), 252–258 (2014).

3. Wedari, S.E., Mukarlina dan Rizalinda, “Etno farmakologi Tumbuhan Mangrove Achantusilicifolius L., Acrostichumspeciosum L. dan Xylocarpusrumphii Mabb”, Jurnal Protobiont, 13 (2) : 252–258, 2014.

4. Purnomo, L. H. Warta Oseanografi 16 (4), 10–12 (2002).

5. Samsuri, T and F. Herdiyana. Jurnal Ilmiah Biologi “Bioscientist” 1 (2) (2006).

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