The Effect of Boiling Time on Polyphenol Compounds and Antioxidant Activity of Ciplukan (Physalis Angulata .L)
This study aimed to determine the effect of boiling time on polyphenol compounds and antioxidant activity ciplukan (leaves, stems, fruit, roots and mixture of each plant part). This research used Randomized Block Design (RBD) with five groups (leaves, stems, fruit, roots, and mixture of each part o...
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| Autores principales: | , , , |
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| Formato: | Artigo |
| Lenguaje: | Inglês |
| Publicado: |
Lembaga Penelitian dan Pengadian kepada Masyarakat Universitas Andalas
2023-09-01
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| Colección: | Andalasian International Journal of Agricultural and Natural Sciences |
| Materias: | |
| Acceso en línea: | https://aijans.lppm.unand.ac.id/index.php/aijans/article/view/21 |
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