AMALIA, Rafishca; HARIS, Helmi; NURLAELA, Raden Siti. Pengaruh Konsentrasi Gula dan Waktu Pemasakan terhadap Karakteristik Kimia, Sensori, dan Aktivitas Antioksidan Selai Jeruk Mandarin. Jurnal Ilmiah Pangan Halal, [S. l.], v. 6, n. 2, p. 79–92, 2024. DOI: 10.30997/jiph.v6i2.15599. Disponível em: http://103.127.96.46/index.php/JIPH/article/view/15599. Acesso em: 8 jun. 2026.