Thermal degradation kinetics of bioflavonoids from Orthosiphon stamineus
Orthosiphon stamineus which also known as Misai Kucing are traditional used for improve general health and treatment of disease.However,degradation of bioflavonoids occurred and the nutritional value of the final product decrease while product processing and storage.The objectives of this research a...
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| Formato: | Undergraduates Project Papers |
| Idioma: | English |
| Publicado em: |
2013
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| Acesso em linha: | http://umpir.ump.edu.my/id/eprint/5859/1/CD7080.pdf |