Volatile Compounds Content and Sensory Profile of Katuk (Sauropus androgynus) Leaves After Household Scale Heating
Ardiansyah Ardiansyah(1*), Daivy Atiya Advisa(2), Nurul Asiah(3), Wahyudi David(4), Bram Kusbiantoro(5), Dody Dwi Handoko(6)
(1) Department of Food Technology, Faculty of Engineering and Computer Science, Universitas Bakrie, Kawasan Epicentrum, Jl. H.R. Rasuna Said, Kav C.22, Jakarta 12920
(2) Department of Food Technology, Faculty of Engineering and Computer Science, Universitas Bakrie, Kawasan Epicentrum, Jl. H.R. Rasuna Said, Kav C.22, Jakarta 12920
(3) Department of Food Technology, Faculty of Engineering and Computer Science, Universitas Bakrie, Kawasan Epicentrum, Jl. H.R. Rasuna Said, Kav C.22, Jakarta 12920
(4) Department of Food Technology, Faculty of Engineering and Computer Science, Universitas Bakrie, Kawasan Epicentrum, Jl. H.R. Rasuna Said, Kav C.22, Jakarta 12920
(5) Agroindustry Research Center, National Research and Innovation Agency, Tangerang Selatan 15314, Banten
(6) Flavour Analysis Laboratory, Indonesian Centre for Rice Instrument Standard Testing, West Java 41256
(*) Corresponding Author
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DOI: https://doi.org/10.22146/agritech.79473
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