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dc.contributor.authorSiringo Ringo, Marudut Parningotan
dc.date.accessioned2011-07-18T06:30:47Z
dc.date.available2011-07-18T06:30:47Z
dc.date.issued2006
dc.identifier.urihttp://repository.ipb.ac.id/handle/123456789/48483
dc.description.abstractGreen tea is a tea which is produced without fermentation. The merit of green tea in healing numerous diseases is mainly caused by polyphenol compounds which consist of epigallocatechin, epigallocatechin-gallate, epicatechin, and epicatechin-gallate. Several treatments were carried out to optimize the extraction of polyphenol in green tea.en
dc.publisherIPB (Bogor Agricultural University)
dc.titleOptimalisasi ekstraksi polifenol teh hijau berdasarkan ukuran butir, nisbah bahan baku pelarut, dan waktuen


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