The Effect of Extraction Methods of White Saffron (Curcuma mangga Val.) on The Antioxidant Activity
Dwiyati Pujimulyani(1*), Agung Wazyka(2), Sri Anggrahini(3), Umar Santoso(4)
(1) Fakultas Teknologi Pertanian, Universitas Wangsa Manggala, Yogyakarta, Indonesia, Jl Wates km 10 Argomulyo, Yogyakarta 55753
(2) Fakultas Teknologi Pertanian, Universitas Wangsa Manggala, Yogyakarta, Indonesia, Jl Wates km 10 Argomulyo, Yogyakarta 55753
(3) Fakultas Teknologi Pertanian, Universitas Gadjah Mada, Jl. Sosio Yustisia, Bulaksumur, Yogyakarta 55281.
(4) Fakultas Teknologi Pertanian, Universitas Gadjah Mada, Jl. Sosio Yustisia, Bulaksumur, Yogyakarta 55281.
(*) Corresponding Author
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PDFDOI: https://doi.org/10.22146/agritech.9470
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Copyright (c) 2014 Dwiyati Pujimulyani, Agung Wazyka, Sri Anggrahini, Umar Santoso
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agriTECH (print ISSN 0216-0455; online ISSN 2527-3825) is published by Faculty of Agricultural Technology, Universitas Gadjah Mada in colaboration with Indonesian Association of Food Technologies.