Model matematika kinetika perubahan kandungan theaflavin dan thearubigin dalam teh hitam selama penyimpanan =(kinetics of theaflavin and thearubigin changes of black tea during storage)
The change of theaflavin and thearubigin content will affect to the black tea quality. Prediction of the changing phenomena plays an important role in the packaging and storage strategies of black tea. This experiment was conducted in order to determine the changing rate constant and to make mathema...
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| Format: | Article NonPeerReviewed |
| Published: |
[Yogyakarta] : Universitas Gadjah Mada
2000
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| Online Access: | https://repository.ugm.ac.id/20991/ http://i-lib.ugm.ac.id/jurnal/download.php?dataId=3849 |
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| Institution: | Universitas Gadjah Mada |