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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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Principais autores: R Bhaskara Katri Anandito, Basito Basito, Hatmiyarni Tri Handayani
Format: Artigo
Sprog:Inglês
Udgivet: Universitas Trunojoyo Madura 2016-04-01
Serier:Agrointek
Fag:
vanilin flavour, kinetic decreasing of vanilin
Online adgang:http://journal.trunojoyo.ac.id/agrointek/article/view/1368
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