Perbedaan Aktivitas Antioksidan Kecambah Beras Coklat (Oryza Sativa L.) Berdasarkan Lama Proses Elisitasi dan Waktu Perkecambahan | Zendy

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Perbedaan Aktivitas Antioksidan Kecambah Beras Coklat (Oryza Sativa L.) Berdasarkan Lama Proses Elisitasi dan Waktu Perkecambahan

Author(s) -

Jaya Mahar Maligan,

Monica Lestary,

Yudi Arimba Wani

Publication year - 2018

Publication title -

indonesian journal of human nutrition

Language(s) - Uncategorized

Resource type - Journals

eISSN - 2442-6636

pISSN - 2355-3987

DOI - 10.21776/ub.ijhn.2017.004.02.5

Subject(s) - food science , chemistry

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