EVALUASI SUHU PENYEDUHAN TERHADAP AKTIVITAS ANTIOKSIDAN TEH ROSELLA (Hibiscus Sabdariffa)
<p>ABSTRACT<br />Utilization of rosella trees lately begun to shift, at first rosella trees used as<br />a fiber but now the using of rosella shifts towards health product, such as rosella<br />tea. In the brewing of tea using hot water, it is fearedthat it will damage the<br />antioxidant content....
保存先:
| 第一著者: | |
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| フォーマット: | Artigo |
| 言語: | Indonésio |
| 出版事項: |
Department of Food Technology
2017-03-01
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| シリーズ: | Jurnal Teknologi Pangan |
| オンライン･アクセス: | http://ejournal.upnjatim.ac.id/index.php/teknologi-pangan/article/view/655 |
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