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Ditemukan 2 dokumen yang sesuai dengan query
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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
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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