Antioxidant activity and total phenolic content in Red Ginger (Zingiber officinale) based drinks
by Bambang Cahyono
Submission date: 05-Mar-2020 11:04AM (UTC+0700) Submission ID: 1269600861
File name: Widayat_2018_IOP_Conf._Ser.__Earth_Environ._Sci._102_012025.pdf (886.67K) Word count: 3830
Character count: 20491
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Antioxidant activity and total phenolic content in Red Ginger (Zingiber officinale) based drinks
ORIGINALITY REPORT
PRIMARY SOURCES
Edible Medicinal and Non-Medicinal Plants, 2016.
Publication
ejournal.undip.ac.id
Internet Source
www.goldbamboo.com
Internet Source
www.ijstr.org
Internet Source
www.scientific.net
Internet Source
Fei Lu, Gunter K. Kuhnle, Qiaofen Cheng. "The effect of common spices and meat type on the formation of heterocyclic amines and polycyclic aromatic hydrocarbons in deep-fried meatballs", Food Control, 2018
Publication
Liu, D.. "The scavenging capacity and
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%Exclude quotes Off Exclude bibliography On
Exclude matches Off
synergistic effects of lycopene, vitamin E, vitamin C, and @b-carotene mixtures on the DPPH free radical", LWT - Food Science and Technology, 200809
Publication
article.ijnfs.org
Internet Source
biodiversitas.mipa.uns.ac.id
Internet Source
bmccomplementmedtherapies.biomedcentral.com
Internet Source
adoc.tips
Internet Source
smujo.id
Internet Source
Submitted to Universitas Sebelas Maret
Student Paper
FINAL GRADE
/0
Antioxidant activity and total phenolic content in Red Ginger (Zingiber officinale) based drinks
GRADEMARK REPORT
GENERAL COMMENTS
Instructor
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