Open AccessANTIOKSIDAN BIJI KAKAO: PENGARUH FERMENTASI DAN PENYANGRAIAN TERHADAP PERUBAHANNYA (ULASAN)
Author(s) -
Ratri Retno Utami
Publication year - 2018
Publication title -
jurnal industri hasil perkebunan/jurnal industri hasil perkebunan (journal of plantation based industry)
Language(s) - Uncategorized
Resource type - Journals
eISSN - 2477-0051
pISSN - 1979-0023
DOI - 10.33104/jihp.v13i2.4062
Subject(s) - chemistry , food science , polyphenol , roasting , catechin , antioxidant , fermentation , proanthocyanidin , berry , organic chemistry , botany , biology