Monascus sp. Pigment Potency as Simple Preservative in Food Ingredients

Authors

Wahyu Aji Mahardhika , Maulida Aqlinia , Delfiani Anggias Putri , Firda Sri Effendi , Vincentia Fenice Angger Maherani , Sri Listiyowati

DOI:

10.29303/jbt.v22i3.3761

Published:

2022-08-15

Issue:

Vol. 22 No. 3 (2022): July - September

Keywords:

Food ingredients, Monascus, preservatives, pigments, organoleptic test

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How to Cite

Mahardhika, W. A., Aqlinia, M. ., Putri, D. A. ., Effendi, F. S. ., Maherani, V. F. A. ., & Listiyowati, S. . (2022). Monascus sp. Pigment Potency as Simple Preservative in Food Ingredients. Jurnal Biologi Tropis, 22(3), 781–786. https://doi.org/10.29303/jbt.v22i3.3761

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