Efek Anti Oksidan Bawang Putih terhadap Penurunan Bilangan Peroksida Minyak Jelantah
Used cooking oil is leftover cooking oil from food frying processes. The use of cooking oil which is repeated with a high temperature and a long time can cause the oil to oxidation and hydrolysis, resulting in increased levels of peroxide. High peroxide value can pose a health hazard. Allisin is ant...
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| Format: | Article |
| Language: | Indonesian |
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Universitas Muhammadiyah Surabaya
2018-05-01
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| Series: | Journal of Muhammadiyah Medical Laboratory Technologist |
| Online Access: | http://journal.um-surabaya.ac.id/index.php/analis/article/view/1543 |