Please use this identifier to cite or link to this item:
http://repository.i3l.ac.id/jspui/handle/123456789/873| Keywords: | Co-crystallization Red fruit oil shelf life total carotenoid content peroxide value color degradation kinetics |
| Issue Date: | 12-Jun-2023 |
| Publisher: | Indonesia International Institute for Life Sciences |
| Series/Report no.: | FT 23-001;T202306060 |
| URI: | http://repository.i3l.ac.id/jspui/handle/123456789/873 |
| Appears in Collections: | Food Technology |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| Abstract.pdf | Abstract | 608.87 kB | Adobe PDF | View/Open |
| Chapter 1.pdf | Chapter 1 | 626.02 kB | Adobe PDF | View/Open |
| Cover.pdf | Cover | 208.75 kB | Adobe PDF | View/Open |
| FT 23-001_Linda Christina Suwandi.pdf Restricted Access | Full Text | 5.65 MB | Adobe PDF | View/Open Request a copy |
| References.pdf | References | 805.46 kB | Adobe PDF | View/Open |
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