{"title":"Isolasi dan Karakterisasi Senyawa Capsaicin dari Cabai Rawit (Capsicum Frutescens L.) sebagai Bahan Aditif Pangan dengan Metode Ekstraksi Sokletasi","authors":"Khairani Khairani, Adriana Adriana, Pardi Pardi","doi":"10.30811/teknologi.v24i1.4996","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":55763,"journal":{"name":"Jurnal Teknologi","volume":"3 4","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2024-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Jurnal Teknologi","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.30811/teknologi.v24i1.4996","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
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