Karakteristik Ekstrak Kulit Buah Kakao (Theobroma cacao L.)...

JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI 2020 / 06 Vol. 8; Iss. 2

Karakteristik Ekstrak Kulit Buah Kakao (Theobroma cacao L.) sebagai Sumber Antioksidan pada Perlakuan Perbandingan Bahan dengan Pelarut dan Waktu Maserasi

Dwipayanti, Ni Kadek Yeni, Ganda Putra, G.P., Suhendra, Lutfi
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Volume:
8
Journal:
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI
DOI:
10.24843/jrma.2020.v08.i02.p06
Date:
June, 2020
File:
PDF, 517 KB
2020
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