Ditemukan 2 dokumen yang sesuai dengan query
Subagja, author
Cacao bean Processing into its products may affect catechin and epicatechin contents in the final products. Temperature treatments during cacao processing can induce epimerization reaction of (-)-epicatechin to be (-)-catechin. The aims of this study were : (1) to obtain the valid analytical method which can be used to analyze...
Depok: Fakultas Matematika dan Ilmu Pengetahuan Alam Universitas Indonesia, 2009
T26093
UI - Tesis Open Universitas Indonesia Library
Subagja, author
Cacao bean Processing into its products may affect catechin and epicatechin contents in the final products. Temperature treatments during cacao processing can induce epimerization reaction of (-)-epicatechin to be (-)-catechin. The aims of this study were : (1) to obtain the valid analytical method which can be used to analyze...
Depok: Fakultas Matematika dan Ilmu Pengetahuan Alam Universitas Indonesia, 2009
T39560
UI - Tesis Open Universitas Indonesia Library