Evaluasi Komposisi Gizi Dan Sifat Antioksidatif Kedelai Hitam Mallika (Glycine Max) Akibat Penyangraian
DOI:
https://doi.org/10.21111/atj.v2i1.2817Keywords:
antioksidan, antosianin, flavonoid, kedelai hitam, penyangraian, senyawa fenolikAbstract
References
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