Zobrazeno 1 - 7
of 7
pro vyhledávání: '"Rachmad Gunadi"'
Publikováno v:
AGRIVITA Journal of Agricultural Science, Vol 46, Iss 1, Pp 1-14 (2024)
Fruit flies are an economic important of pest on horticultural crops. One of the commodities that are affected much due to fruit fly attack is salacca var. pondoh. The number of fruit flies attacking salacca increased from 2018 to 2021. The aims of t
Externí odkaz:
https://doaj.org/article/2ff93d15b22547b696c007a3dd1df723
Publikováno v:
International Journal of Food Science, Vol 2022 (2022)
The manufacturing of ready-to-drink black tea was through a long process, up to 14-18 hours. There was an alternative way to produce RTD black tea directly on the farm to reduce time production and improve the quality of black tea using exogenous enz
Externí odkaz:
https://doaj.org/article/e9f215a3790e49289e5989effdabcbe4
Publikováno v:
International Journal of Food Science, Vol 2021 (2021)
Black tea aroma is one of the essential attributes in determining the quality of black tea. β-Glucosidases were investigated for their ability to enhance the aroma of black tea by hydrolyzing the glycoside compound. The addition of β-glucosidase wa
Externí odkaz:
https://doaj.org/article/5f4a03ffb06f499abc1bc1c58ba09575
Autor:
Rachmad Gunadi
Publikováno v:
Jurnal Perlindungan Tanaman Indonesia, Vol 3, Iss 2, Pp 93-99 (1997)
The widespread of chilli cultivation and its serious damage caused by Fusarium wilt was observed to study the weather characters of 3 topoclimates in Yogyakarta and their support on the disease development. The result of the study shows that the alti
Externí odkaz:
https://doaj.org/article/38a4f79352c340d9bc00f6658e14cbb0
Publikováno v:
agriTECH; Vol 42, No 3 (2022); 218-230
PT. Pagilaran was developing five new clones that were named as PGL 9, PGL 10, PGL 11, PGL 12 and PGL 15 as superior clones for black tea. That clones are very potential to be used as ready to drink (RTD) instant tea beverages. Ready to Drink (RTD) f
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c52f96fe1431c896a73c2fdfa8224257
https://doi.org/10.22146/agritech.57006
https://doi.org/10.22146/agritech.57006
Publikováno v:
International journal of food science. 2022
The manufacturing of ready-to-drink black tea was through a long process, up to 14-18 hours. There was an alternative way to produce RTD black tea directly on the farm to reduce time production and improve the quality of black tea using exogenous enz
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::e3ae0ce8542f4a9d3e43fe350bc67127
https://pubmed.ncbi.nlm.nih.gov/35282309
https://pubmed.ncbi.nlm.nih.gov/35282309
Publikováno v:
International Journal of Food Science
International Journal of Food Science, Vol 2021 (2021)
International Journal of Food Science, Vol 2021 (2021)
Black tea aroma is one of the essential attributes in determining the quality of black tea. β-Glucosidases were investigated for their ability to enhance the aroma of black tea by hydrolyzing the glycoside compound. The addition of β-glucosidase wa
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b4e3cb59b9ee0bf6c7149fa8c7f56901