Tamaroh S, . R, Murdiati A, . A. The Effect of Purple Yam (Dioscorea Alata, L) Blanching Time on Anthocyanins Content and Antioxidant Activity. theijst [Internet]. 2017 Aug. 31 [cited 2024 Jul. 7];5(8). Available from: http://internationaljournalcorner.com/index.php/theijst/article/view/123612