Antioxidative Properties of White Saffron Extract (Curcuma mangga Val) in The B-Carotene Bleaching and DPPH-Radical Scavenging Methods

Antioxidative Properties of White Saffron Extract (Curcuma mangga Val) in The B-Carotene Bleaching and DPPH-Radical Scavenging Methods

Study on antioxidative properties of white saffron extract in the emulsion system of b-carotene linoleic acid (b-carotene bleaching method) and DPPH-radical scavenging method was undertaken. The objective of this study was to examine the antioxidative activity of white saffron extract in the emulsio...

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Main Authors: Pujimulyani, Dwiyati (Author), Wazyka, Agung (Author), Anggrahini, Sri (Author), Santoso, Umar (Author)
Format: EJournal Article
Published: Indonesian Association of Food Technologists, 2014-05-20.
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info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
Peer-reviewed Article
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