Phenolic Content and Antioxidant Activity of Black Glutinous Rice Anthocyanin during Fermentation by Pediococcus pentosaceus N11.16
Nanik Suhartatik(1), Akhmad Mustofa(2*), Ponco Mursito(3)
(1) Agriculture Product Technology, Faculty of Industrial and Food Technology, Slamet Riyadi University, Jl. Sumpah Pemuda Nr. 18, Surakarta, Middle Java 57136
(2) Agriculture Product Technology, Faculty of Industrial and Food Technology, Slamet Riyadi University, Jl. Sumpah Pemuda Nr. 18, Surakarta, Middle Java 57136
(3) 
(*) Corresponding Author
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DOI: https://doi.org/10.22146/agritech.36347
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