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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Barbara Łata, Kazimierz Tomala. "Apple Peelas a Contributor to Whole Fruit Quantity ofPotentially Healthful Bioactive Compounds.

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Cultivar and Year Implication", Journal ofAgricultural and Food Chemistry, 2007Publicat ion

archive.orgInternet Source

sphinxsai.comInternet Source

Submitted to The Robert Gordon UniversityStudent Paper

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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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