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Isolation and Characterization of Soy Sauce Melanoidin and its Role as Antioxidant Vol 17, No 3, 2006
(Bogor Agricultural University (IPB), 2006)
Controlling oxidation in natural and processed foods is a difficult aspect of food preservation, even in low-fat foods. Lipid oxidation not only produces undesirable characteristic such as odors and flavor, but also decreases ...
Isolasi dan karakterisasi melanoidin kecap manis dan peranannya sebagai antioksidan
(IPB (Bogor Agricultural University), 2006)
Controlling oxidation in natural and processed foods is a difficult aspect of food preservation, even in low-fat foods. Lipid oxidation not only produces undesirable characteristic such as odors and flavor, but also decreases ...