Monascus sp. Pigment Potency as Simple Preservative in Food Ingredients
DOI:
10.29303/jbt.v22i3.3761Published:
2022-08-15Issue:
Vol. 22 No. 3 (2022): July - SeptemberKeywords:
Food ingredients, Monascus, preservatives, pigments, organoleptic testArticles
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How to Cite
Mahardhika, W. A., Aqlinia, M. ., Putri, D. A. ., Efendi, 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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