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Publikováno v:
Jurnal Teknologi dan Industri Pangan, Vol 14, Iss 1, Pp 29-39 (2003)
The extraction of the andaliman fruit was conducted by using ethanol, and hexane. The hexane residue was reextracted by ethanol. The protection factor of the extracts is 3.823, 1.486, and 3.84 respectively. While the protection factor of BHT is 2.828
Externí odkaz:
https://doaj.org/article/bb12ba98b4af49f49cee70e88ec64d2d
