Potensi Antibakteri Minuman Fungsional Tradisional Jawa (Wedang Uwuh) Berdasarkan Variasi Waktu Rebusan
Wedang uwuh is a functional beverage prepared by boiling a combination of spices, namely sappan wood, ginger, nutmeg leaves, cinnamon leaves, cloves, and clove leaves. It is reported to have antioxidant, antibacterial, and immune-enhancing properties due to its active compounds. This traditional bev...
Tallennettuna:
| Päätekijät: | , |
|---|---|
| Aineistotyyppi: | Artigo |
| Kieli: | Inglês |
| Julkaistu: |
Bogor Agricultural University; Indonesian Food Technologist Association (IAFT)
2024-06-01
|
| Sarja: | Jurnal Teknologi dan Industri Pangan |
| Aiheet: | |
| Linkit: | https://journal.ipb.ac.id/index.php/jtip/article/view/46542 |
| Tagit: |
Ei tageja, Lisää ensimmäinen tagi!
|