KARAKTERISTIK MOROMI DAN KECAP MANIS SERTA KAJIAN AKTIVITAS ANTIOKSIDANNYA
<p>Antioxidants are compounds that can retard oxidation in food. Antioxidants should be able to delay or prevent the occurrence of autooksidasi reaction of free radicals in lipid. Compounds that act as antioxidants in moromi and soy sauce is mainly caused by the Maillard reactio...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | Indonesian |
| Published: |
Department of Food Technology
2013-02-01
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| Series: | Jurnal Teknologi Pangan |
| Online Access: | http://ejournal.upnjatim.ac.id/index.php/teknologi-pangan/article/view/438 |