MEKANISME SINGLET OXYGEN QUENCHING OLEH FUCOXANTHIN DAN EFEKTIVITASNYA SEBAGAI ANTIOKSIDAN DALAM MIKROEMULSI
Oxidation causes loss of nutrients, forming undesirable flavor, change of color, and the formation of toxic compounds. This causes that the food products are not accepted by the consumers. The addition of antioxidants into the food system is an alternative to inhibit the oxidation rate. Fucoxanthin...
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| フォーマット: | 学位論文 |
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[Yogyakarta] : Universitas Gadjah Mada
2014
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