M. Nugraheni
Department of Education of Food Engineering, Faculty of Engineering, Yogyakarta State University, Yogyakarta 55281, Indonesia
Windarwati
Medical Faculty, Gadjah Mada University, Yogyakarta 55281, Indonesia
F. Rahmawati
Department of Education of Food Engineering, Faculty of Engineering, Yogyakarta State University, Yogyakarta 55281, Indonesia
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How to cite this article
M. Nugraheni, Windarwati and F. Rahmawati, 2013. Potential of Dyospirus khaki Baverage as Sources of Natural Antioxidant. Pakistan Journal of Nutrition, 12: 620-627.
DOI: 10.3923/pjn.2013.620.627
URL: https://scialert.net/abstract/?doi=pjn.2013.620.627
DOI: 10.3923/pjn.2013.620.627
URL: https://scialert.net/abstract/?doi=pjn.2013.620.627