Effect of Temperature and Time to the Antioxidant Activity in Plecranthus Amboinicus Lour
Problem statement: Processing of food involving heat will contribute to loss of nutritional content, thus it is important to measure and control temperature and time to reduce the loss.Approach: Examine the effects of variations in boiling temperature and boiling time on the antioxidant activity of...
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| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Asian Network for Scientific Information
2010
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| Subjects: | |
| Online Access: | http://umpir.ump.edu.my/id/eprint/4760/1/Effect_of_Temperature_and_Time_to_the_Antioxidant_Activity_in.pdf http://umpir.ump.edu.my/id/eprint/4760/ http://dx.doi.org/10.3844/ajassp.2010.1195.1199 |
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