KARAKTERISTIK WARNA DAN AKTIVITAS ANTIOKSIDAN ANTOSIANIN UBI JALAR UNGU [Color Characteristics and Antioxidant Activity of Anthocyanin Extract From Purple Sweet Potato]
Jurnal Teknologi dan Industri Pangan
doi 10.6066/jtip.2014.25.2.176
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Date
December 1, 2014
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Department of Food Science, Bogor Agricultural Food Science