WIRAWAN, W.; ALWI, L. O.; JOHAN, E. A.; YUDA, W. Red Palm Oil as a Source of Natural Antioxidants: a Review of its Potential in the Development of Functional Foods. Journal of Food and Agricultural Product, [S. l.], v. 6, n. 1, p. 37–51, 2026. DOI: 10.32585/jfap.v6i1.7651. Disponível em: https://journal.univetbantara.ac.id/index.php/jfap/article/view/7651. Acesso em: 16 oct. 2026.