Effect of Fermentation to Total Titrable Acids, Flavonoid and Antioxidant Activity of Butterfly Pea Kombucha

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Effect of Fermentation to Total Titrable Acids, Flavonoid and Antioxidant Activity of Butterfly Pea Kombucha

Dwiputri, Maria Christiani and Feroniasanti, Y.M. Lauda (2019) Effect of Fermentation to Total Titrable Acids, Flavonoid and Antioxidant Activity of Butterfly Pea Kombucha. In: The International Seminar on Bioscience and Biological Education, Bristol, UK.

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Item Type	Conference or Workshop Item (Paper)
Subjects	Q Science > QH Natural history > QH301 Biology
Divisions	Faculty of Teacher Training and Education > Department of Biology Education
Date Deposited	25 Jan 2022 02:47
Last Modified	25 Jan 2022 02:47
URI	https://repository.usd.ac.id/id/eprint/41594

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