Lihat Juga

• Effect of prolong heat treatment toward antioxidant : activity of local honey used to prevent lipid oxidation in meat
  oleh: Agustina, Angelin
  Terbitan: (2011)
• The effect of addition of lemon and citric acid to the quality of puree from papaya (Carica papaya L.)
  oleh: Gunawan, Veronica Ekajayanti
  Terbitan: (2011)
• Study of antioxidant activities in vaiours mushrooms due to browning mechanisms
  oleh: Antono, Purnamasari
  Terbitan: (2011)
• Pengaruh lama blansir dan substitusi tepung ubi jalar ungu terhadap aktivitas antioksidan, warna, water absorption, dan cooking loss mie basah = Effects of blanching time and substitution of purple sweet potato flour to antioxidant activity, colour, water absorption, and cooking loss of boiled noodles
  oleh: Raharjo, Irene
  Terbitan: (2011)
• Optimasi proses ekstraksi, pengaurh pH dan jenis cahaya terhadap aktivitas antioksidan kulit buah naga merah (Hylocereus polyrhizus) = Optimation of extraction's process, the effect of pH and type of light against the antioxidant activity of dragon fruit's peels (Hylocereus polyrhizus)
  oleh: Darmawi, Adelia Wangsa
  Terbitan: (2011)