KINETIKA PENURUNAN KADAR VANILIN SELAMA PENYIMPANAN POLONG PANILI KERING PADA BERBAGAI KEMASAN PLASTIK

Flavour compound in vanilin (vanilin compound) is constructed during the production process of fresh vanilin bean into dry vanilin bean. The decreasing of vanilin level during the storage causes the decrease of quallity of vanilin level. This research is aimed to determine the kinetics decreasing of...

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Autori principali:	R Bhaskara Katri Anandito, Basito Basito, Hatmiyarni Tri Handayani
Natura:	Artigo
Lingua:	Inglês
Pubblicazione:	Universitas Trunojoyo Madura 2016-04-01
Serie:	Agrointek
Soggetti:	vanilin flavour, kinetic decreasing of vanilin
Accesso online:	http://journal.trunojoyo.ac.id/agrointek/article/view/1368
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