KINETIKA DEGRADASI OLEORESIN PALA BANDA (Myristica fragrans Houtt) YANG DI MIKROENKAPSULASI
Spices, in the form of oleoresin, have advantages as a flavoring agent. Nutmeg oleoresin compounds that play an important role in the formation of nutmeg flavor are myristicin, safrole, and elemicin. These compounds are not stable, so that the quality of oleoresin decreased easily. An alternative to...
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Format: | Thesis |
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[Yogyakarta] : Universitas Gadjah Mada
2012
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