Artikel

Pengaruh waktu terhadap pembentukan alkohol secara enzimatis dalam buah musa paradisiaca linn :

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Penilaian

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Qualitative and quantitative analysis using gas chromotography for alcohols and small amount of volatile suptances has been used to define whether the production of alcoholic compound [ethanol] through enzymatic fermentation are influenced by the strorage period in idible part of musa paradisiaca linn. Fruit, The frits were stored for six days at room temperature [30 C], and the level of alcoholic compound was analyzed each day during the storage period.het.

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Informasi Detail

Judul Seri

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No. Panggil

J 615.05 Far

Penerbit

: .,

Deskripsi Fisik

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Bahasa

ISBN/ISSN

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Klasifikasi

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Tipe Isi

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Tipe Media

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Tipe Pembawa

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Edisi

Farmasi Airlangga4, Nomer 3, Desember 200493-96

Subjek

Gas chromatography
retention time
internal standart
ethanol [alkohol]
musa sp
analysis

Info Detail Spesifik

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Pernyataan Tanggungjawab

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Versi lain/terkait

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