PENGARUH CARA PREPARASI DAN WAKTU PANEN TERHADAP AKTIVITAS ANTIOKSIDAN MINYAK ATSIRI RIMPANG Curcuma mangga Val. YANG DIUKUR DENGAN METODE 1,1-DIFENIL-2-PIKRILHIDRAZIL (DPPH) DAN THIOBARBITURIC ACID REACTIVE SUBSTANCES (TBARS)
The study of antioxidant activities of the essential oil from Curcuma mangga Val. rhizomes have been done. This research aims to find out the effect of preparation method and harvest time on antioxidant activities of the essential oil of C.mangga rhizomes determined by spectrophotometric method. Var...
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| Format: | Praca dyplomowa |
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[Yogyakarta] : Universitas Gadjah Mada
2013
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| Hasła przedmiotowe: |