SHAHDAN, S. .; MAJALIWA, N. .; NYAMETE, F. .; OMAR, N. A. M. Phenolic Content and Antioxidant Capacities at Different Stages of Berangan Banana Ripening. Journal of Biochemistry, Microbiology and Biotechnology, [S. l.], v. 12, n. 2, p. 44–49, 2024. DOI: 10.54987/jobimb.v12i2.1017. Disponível em: https://journal.hibiscuspublisher.com/index.php/JOBIMB/article/view/1017. Acesso em: 23 jan. 2026.