Stabilitas vitamin c selama peng olahan saribuah jambu biji (Psidium Guajava, L.)=Stability of Vitamine C during juice processing of guava (Psidium guajava, L)
Guava fruit (PsidiuM guajava, 14) is a potential source of vitamine C. Reduction of vitamin C content in guava fruit during processing to fruitjuice cannot be eliminated. This research was aimed to study the fate of vitamin C in guajava fruit during processing to fruit juice. Conditions of juice pro...
محفوظ في:
| المؤلف الرئيسي: | |
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| التنسيق: | مقال NonPeerReviewed |
| منشور في: |
[Yogyakarta] : Universitas Gadjah Mada
1992
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| الموضوعات: | |
| الوصول للمادة أونلاين: | https://repository.ugm.ac.id/18399/ http://i-lib.ugm.ac.id/jurnal/download.php?dataId=1184 |
| الوسوم: |
إضافة وسم
لا توجد وسوم, كن أول من يضع وسما على هذه التسجيلة!
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