Post on 10-Dec-2021
The Stability of AntioxidantsTurmeric and Tamarind
by Bambang Admadi
Submission date: 20-Mar-2018 03:42AM (UTC+0700)Submission ID: 932828714File name: RJPBCS_9_2_2018_STABILITY_OF_ANTIOXIDANT_SRI_MULYANI.pdf (825.21K)Word count: 3616Character count: 18502
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The Stability of Antioxidants Turmeric and TamarindORIGINALITY REPORT
PRIMARY SOURCES
Submitted to Universitas BrawijayaStudent Paper
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Cultivar and Year Implication", Journal ofAgricultural and Food Chemistry, 2007Publicat ion
archive.orgInternet Source
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Elez-Martinez, P.. "Effects of high intensitypulsed electric f ield processing conditions onvitamin C and antioxidant capacity of orangejuice and gazpacho, a cold vegetable soup",Food Chemistry, 2007Publicat ion
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