Open AccessReduksi Purin pada Emping Melinjo Melalui Pre-treatment Perendaman Emping Mentah
Author(s) -
Hanifah Nuryani Lioe,
Dahrul Syah,
Annisa Defriana
Publication year - 2019
Publication title -
jurnal mutu pangan indonesian journal of food quality
Language(s) - Uncategorized
Resource type - Journals
eISSN - 2684-9550
pISSN - 2355-5017
DOI - 10.29244/jmpi.2019.6.91
Subject(s) - hypoxanthine , aroma , purine , chemistry , food science , flavor , uric acid , taste , high performance liquid chromatography , chromatography , biochemistry , enzyme
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