Effect Of Fermentation Time On Anthocyanin Content And Antioxidant Activities In Fermented Glutinous Black Rice Extract

Peer Review  Jurnal Internasional Mimin Aminah 10.pdf

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Title

Effect Of Fermentation Time On Anthocyanin Content And Antioxidant Activities In Fermented Glutinous Black Rice Extract

Creator

Elvi Trinovani, Septiyanie Rahayu, Fauziyah, Roro Nur

Type

Peer review oleh Ir. Mimin Aminah, M.Kes

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