View of Effects of Drying Method and Extraction Solvent on Total Polyphenol Content and Antioxidant Activity of Asam Kandis (Garcinia xanthochymus Hook. f.) as a Traditional Natural Acidulant of Minangkabau Cuisine

Return to Article Details Effects of Drying Method and Extraction Solvent on Total Polyphenol Content and Antioxidant Activity of Asam Kandis (Garcinia xanthochymus Hook. f.) as a Traditional Natural Acidulant of Minangkabau Cuisine Download Download PDF