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...
-д хадгалсан:
| Үндсэн зохиолчид: | , , , |
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| Формат: | Artigo |
| Хэл сонгох: | Inglês |
| Хэвлэсэн: |
Lembaga Penelitian dan Pengadian kepada Masyarakat Universitas Andalas
2023-09-01
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| Цуврал: | Andalasian International Journal of Agricultural and Natural Sciences |
| Нөхцлүүд: | |
| Онлайн хандалт: | https://aijans.lppm.unand.ac.id/index.php/aijans/article/view/21 |
| Шошгууд: |
Шошго байхгүй, Энэхүү баримтыг шошголох эхний хүн болох!
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