PEMANFAATAN ANTIOKSIDAN ALAMI FLAVONOL UNTUK MENCEGAH PROSES KETENGIKAN MINYAK KELAPA
<p>The rancidity that leads the quality decreasing of palm oil can be happened during the storing. This unfavorable process can be controlled by using the antioxidant. In this research the skin of red onion containing flavonol was being used as the natural antioxidant to prevent the rancidity...
| Main Authors: | , , |
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| Format: | Article |
| Language: | Indonesian |
| Published: |
Department of Food Technology
2013-02-01
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| Series: | Jurnal Teknologi Pangan |
| Online Access: | http://ejournal.upnjatim.ac.id/index.php/teknologi-pangan/article/view/433 |