Parhusip AJN, Wydiapranata AN, Iwantoro FO, Halim L. PENGARUH WAKTU PEREBUSAN DAN WAKTU FERMENTASI TERHADAP PENINGKATAN TOTAL SENYAWA FENOLIK DAN FLAVONOID BIR ALE [Effect of Boiling Time and Fermentation Time on the Increasing of Total Phenolic and Falavonoid in Ale Beer]. FaSTJST [Internet]. 2020 Nov. 25 [cited 2026 Jun. 24];4(2):69-80. Available from: https://ojs.uph.edu/index.php/FaSTJST/article/view/2785