Yusli, Nurul Aisyah, Noorasmah Saupi, Hanisah Kamilah, and Shiamala Devi Ramaiya. “ Antioxidant Activity and Sensory Properties of Ready-to-Use Product from Food Flavouring Plants Syzygium Polyanthum (Wight) Walp”. Journal of Phytology 18 (August 14, 2026): 85–90. Accessed September 19, 2026. https://updatepublishing.com/journal/index.php/jp/article/view/10056.