Browsing UT - Food Science and Technology by Subject "Astringent"
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Pemetaan Karakteristik Kimia, Fisik, Sensori, dan Fungsional Beberapa Jenis Pala (Myristica spp.).
(2015)Utilization of nutmeg flesh in North Maluku is still limited because there are flavors of astringent, bitter, and sour caused by the content of phenolic and organic acids compounds. Phenolic compounds are also known as ...