Development of Clove (Syzygium aromaticum) and Cinnamon (Cinnamomum burmannii) Based Food Sanitizer
Although minimally processed food contains more beneficial nutrients, it is one of the largest sources of food-borne diseases. Therefore, this research aims to develop the efficiency of food sanitizer, targeted toward fresh food products using a green chemistry approach. The cinnamon and clove were...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Universitas Sebelas Maret, Faculty of Agriculture
2022-12-01
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| Series: | Caraka Tani: Journal of Sustainable Agriculture |
| Subjects: | |
| Online Access: | https://jurnal.uns.ac.id/carakatani/article/view/61864 |