PERBEDAAN KANDUNGAN SENYAWA VOLATIL DAUN SALAM (Eugenia polyantha Wight) PADA BEBERAPA PROSES CURING The Difference of Volatile Compounds of Bay Leaf (Eugenia polyantha Wight.) in Several Curing Processes
The influence of curing process toward flavour substances of bay leaf has been conducted. Bay leaves were cured with three different time of process: 0, 2 and 4 days and extracted by simultaneous distillation-extraction using n- hexane. Flavour extract was evaporated by vacuum rotary evaporator and...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Universitas Gadjah Mada
2012-05-01
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| Series: | Agritech |
| Online Access: | https://jurnal.ugm.ac.id/agritech/article/view/9713 |