EFEKTIVITAS METODE AKTIVITAS ANTIOKSIDAN PADA FRAKSI KECAP MANIS DAN MODEL GLUKOSA-GLISIN-SISTEIN
The oxidative browning is considered to have a contribute to the flavor, antioxidative activity and color of food.As a result of this Maillard reaction, a variety of by products, intermediates and brown pigmens (melanoidins) are produced.The objectives of this research was to study the effect of antioxidant activity method determination on model an