Open Science Research Excellence
D. Pujimulyani and  S. Raharjo and  Y. Marsono and  U. Santoso ,  The Phenolic Substances and Antioxidant Activity of White Saffron (Curcuma mangga Val.) as Affected by Blanching Methods.   journal   = {International Journal of Biological, Biomolecular, Agricultural, Food and Biotechnological Engineering}, [online]. World Academy of Science, Engineering and Technology. October 2013, vol. 82(10). 947 - 950[viewed 25 May 2019]. Available from: