Pengaruh Pemanasan terhadap Aktivitas Antioksidan pada Beberapa Jenis Sayuran
Vegetables is one of popular food for people in Indonesia. It is usually consumed in the form of fresh plant or after going through the process of cooking such as boiling, steaming and stirring-fry. Vegetable also contains many antioxidant components such as ascorbic acid, carotenoids, flavonoids, m...
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| Hauptverfasser: | , , |
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| Format: | Artigo |
| Sprache: | Inglês |
| Veröffentlicht: |
Universitas Syiah Kuala, Agriculture Faculty
2014-06-01
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| Schriftenreihe: | Jurnal Teknologi dan Industri Pertanian Indonesia |
| Schlagworte: | |
| Online-Zugang: | http://jurnal.unsyiah.ac.id/TIPI/article/view/2063 |
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