Mikroenkapsulasi Antosianin Kulit Buah Kakao (Theobroma cacao L.) Dengan Metode Koaservasi Kompleks
Anthocyanin is a class of antioxidants that are widely found in the skin of cocoa fruit (Theobroma cacao L.). Anthocyanin degradation occurs not only during the extraction process from plant tissues but also during the storage process. The microencapsulation process can protect the active substance...
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| Main Authors: | , , |
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| Format: | Book |
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Universitas Tadulako,
2018-10-01T00:00:00Z.
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| Online Access: | Connect to this object online. |
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Internet
Connect to this object online.3rd Floor Main Library
| Call Number: |
A1234.567 |
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| Copy 1 | Available |