Open AccessKandungan L-3, 4-dihydroxyphenylalanine Suatu Bahan Neuroprotektif pada Biji Koro Benguk (Mucuna pruriens) Segar, Rebus, dan Tempe (L-3,4-DIHYDROXYPHENYLALANINE CONTENT AS A NEUROPROTECTIVE MATERIAL ON FRESH, COOKED AND FERMENTED OF KORO BENGUK (MUCUNA PRURIENS) BEANS)
Author(s) -
Tri Wahyu Pangestiningsih,
Trini Susmiati,
Hery Wijayanto
Publication year - 2017
Publication title -
jurnal veteriner
Language(s) - English
Resource type - Journals
eISSN - 2477-5665
pISSN - 1411-8327
DOI - 10.19087/jveteriner.2017.18.1.116
Subject(s) - mucuna pruriens , food science , fermentation , chemistry , traditional medicine , biology , botany , medicine