The difference in antioxidant capacity and tannin level in the production of parijoto fruit extract based dodol (sweet toffeelike sugar palm-based confection) using 4 different types of solvent.
| Autor: | Ansori, M, Wahyuningsih, Fathonah, S, Rosidah, Yulianti, N A H |
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| Zdroj: | IOP Conference Series: Earth & Environmental Science; 2021, Vol. 700, p1-5, 5p |
| Databáze: | Complementary Index |
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