DEWI, Dilla Ambar; 						NADIA, Salsabila Mahia; 						SARYONO, Saryono.
 Utilization of Frying Water to Increase Phenolic and Flavonoid Content in Brassica Vegetables As Antioxidant Agents for The Body.
<strong>International Journal of Biomedical Nursing Review</strong>, [S.l.], v. 2, n. 3, p. 35-45, sep. 2023.
ISSN 2962-4703.
Available at: &lt;<a href="https://jos.unsoed.ac.id/index.php/ijbnr/article/view/8649" target="_new">https://jos.unsoed.ac.id/index.php/ijbnr/article/view/8649</a>&gt;. Date accessed: 27 apr. 2025.
doi: <a href="https://doi.org/10.20884/1.ijbnr.2023.2.3.8649">https://doi.org/10.20884/1.ijbnr.2023.2.3.8649</a>.