Pengaruh Proses Pengukusan Sawi Pakcoy (Brassica Chinensis L.) Terhadap Kadar Vitamin C Menggunakan Metode Iodimetri dan Spektrofotometri UV-Vis

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Published: Aug 26, 2023
DOI: https://doi.org/10.33474/e-jbst.v9i1.545
Keywords:
Pakcoy Mustard, Vitamin C, Steaming, UV-Vis spectrophotometry

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Safitri .
Program Studi Farmasi Universitas Bhamada Slawi, Indonesia
Desi Sri Rejeki
Program Studi Farmasi Universitas Bhamada Slawi, Indonesia
Arifina Fahamsya
Program Studi Farmasi Universitas Bhamada Slawi, Indonesia

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How to Cite
.S., RejekiD., & FahamsyaA. (2023). Pengaruh Proses Pengukusan Sawi Pakcoy (Brassica Chinensis L.) Terhadap Kadar Vitamin C Menggunakan Metode Iodimetri dan Spektrofotometri UV-Vis. Jurnal Ilmiah Biosaintropis (Bioscience-Tropic), 9(1), 105-117. https://doi.org/10.33474/e-jbst.v9i1.545
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Vol 9 No 1 (2023): Agustus 2023
Section
Article (Makalah)
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