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