Open AccessApplication of Concentrates Flower Kecombrang on Edible Coating as Antioxidant to Suppress Damage on Gourami Sausage
Author(s) -
Rifda Naufalin,
Rumpoko Wicaksono,
Erminawati,
Poppy Arsil,
K. I. T. Gulo
Publication year - 2019
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.179
H-Index - 26
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/255/1/012040
Subject(s) - food science , antioxidant , chemistry , shelf life , fatty acid , polyphenol , flavonoid , biochemistry