Determination of Moisture, Ash, Protein, Polyphenolic, Flavonoids, and Amino Acid Contents and Antioxidant Capacity of Dried Mekai (Pycnarrhena tumefacta Miers) Leaf as Potential Herbal Flavor Enhancers

Please use this identifier to cite or link to this item: http://repository.unmul.ac.id/handle/123456789/48056

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DC Field	Value	Language
dc.contributor.author	amaliah, Nur	-
dc.date.accessioned	2023-02-06T06:17:33Z	-
dc.date.available	2023-02-06T06:17:33Z	-
dc.date.issued	2023-02-06	-
dc.identifier.uri	http://repository.unmul.ac.id/handle/123456789/48056	-
dc.title	Determination of Moisture, Ash, Protein, Polyphenolic, Flavonoids, and Amino Acid Contents and Antioxidant Capacity of Dried Mekai (Pycnarrhena tumefacta Miers) Leaf as Potential Herbal Flavor Enhancers	en_US
Appears in Collections:	P - Agriculture

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