OPTIMIZING ANTIOXIDANT ACTIVITY OF MELINJO (Gnetum gnemon) PEEL TEA THROUGH RESPONSE SURFACE METHODOLOGY (RSM)
Mulia Winirsya Apriliyanti1, Anna Mardiana Handayani2, Azhar Irfana Gangsar3
POLITEKNIK NEGERI JEMBER
Abstract
Keywords: antioxidant activity, melinjo peel tea, response surface methodology, optimization
Topic: Food Science and Technology
Link: https://ifory.id/abstract/UrdfY7V4JLEa
Conference: The 2nd International Conference on Food and Agriculture (ICoFA 2019)
Plain Format | Corresponding Author (MULIAWINIRSYA APRILIYANTI)
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