Monascus sp. Pigment Potency as Simple Preservative in Food Ingredients

Authors

Wahyu Aji Mahardhika , Maulida Aqlinia , Delfiani Anggias Putri , Firda Sri Efendi , 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

Articles

Downloads

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

Downloads

Download data is not yet available.

Metrics

Metrics Loading ...

Most read articles by the same author(s)

Similar Articles

1 2 3 4 5 6 7 8 9 10 > >> 

You may also start an advanced similarity search for this article.