Gaya APA

Phenolic content and antioxidant activity of black glutinous rice anthocyanin during fermentation by pediococcus pentosaceus N11.16.. (2019). Jogjakarta: Fakultas Teknologi Pertanian UGM.

Gaya MLA

Phenolic content and antioxidant activity of black glutinous rice anthocyanin during fermentation by pediococcus pentosaceus N11.16.. . Jogjakarta: Fakultas Teknologi Pertanian UGM, 2019. Artikel.