Optimasi Teh Herbal Berbasis Teh Hitam, Kulit Jeruk Nipis dan Serai terhadap Komponen Antioksidan: Optimization of Herbal Tea Based on Black Tea, Lime Peel, and Lemongrass on Antioxidant Components. Jurnal Teknologi dan Mutu Pangan, [S. l.], v. 4, n. 1, p. 45–56, 2025. DOI: 10.30812/jtmp.v4i1.5137. Disponível em: https://journal.universitasbumigora.ac.id/jtmp/article/view/5137. Acesso em: 9 nov. 2025.