Open AccessAntioxidative and Sensory Properties of Tea Made from Jambolan (Syzygium cumini) Fruit Peel
Author(s) -
Puspita Sari,
Nawal El Abdah Fitriyah,
Nita Kuswardhani,
Niken Widya Palupi,
Maryanto
Publication year - 2019
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/347/1/012085
Subject(s) - anthocyanin , chemistry , food science , polyphenol , dpph , antioxidant , citric acid , organic chemistry