ARZA, Putri Aulia. PENGARUH LAMA WAKTU PEREBUSAN TERHADAP KANDUNGAN ZAT BESI DAN SIANIDA DAUN PEPAYA JEPANG (Cnidoscolus Aconitifolius): The Effect of Boiling Time on the Iron and Cyanide Content of Chaya Leaf (Cnidoscolus Aconitifolius. Darussalam Nutrition Journal, [S. l.], v. 7, n. 2, p. 104–109, 2023. DOI: 10.21111/dnj.v7i2.102. Disponível em: https://nutrition.journal.unida.gontor.ac.id/index.php/dnj/article/view/102. Acesso em: 6 oct. 2026.