PENGARUH LAMA PEMANASAN PROSES FERMENTASI TERHADAP KADAR FENOLIK TOTAL DAN AKTIVITAS ANTIOKSIDAN BAWANG HITAM

THE EFFECT OF HEATING TIME FERMENTATION PROCESS ON TOTAL PHENOLIC CONTENT AND ANTIOXIDANT ACTIVITY OF BLACK GARLIC

Authors

  • Alfiatus Solichah Universitas Negeri Surabaya
  • Nuniek Herdyastuti Universitas Negeri Surabaya

DOI:

https://doi.org/10.26740/ujc.v10n3.p280-287

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Published

2021-11-13

How to Cite

Solichah, A., & Herdyastuti, N. (2021). PENGARUH LAMA PEMANASAN PROSES FERMENTASI TERHADAP KADAR FENOLIK TOTAL DAN AKTIVITAS ANTIOKSIDAN BAWANG HITAM: THE EFFECT OF HEATING TIME FERMENTATION PROCESS ON TOTAL PHENOLIC CONTENT AND ANTIOXIDANT ACTIVITY OF BLACK GARLIC. Unesa Journal of Chemistry, 10(3), 280–287. https://doi.org/10.26740/ujc.v10n3.p280-287

Issue

Vol. 10 No. 3 (2021)

Section

Articles
Abstract views: 528 , PDF Downloads: 1227

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