DWILOKA, Bambang The changes in the antioxidant activities, total phenol, curcumin and hedonic quality of first and second brewing spiced drinks. ICFB 2019 Editorials Team. (Unpublished)
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| Item Type: | Other |
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| Subjects: | A General Works > AC Collections. Series. Collected works |
| Divisions: | Faculty of Animal and Agricultural Sciences > Department of Food Technology |
| ID Code: | 83000 |
| Deposited By: | INVALID USER |
| Deposited On: | 07 May 2021 10:34 |
| Last Modified: | 07 May 2021 10:34 |
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