OPTIMIZATION OF CONTINUOUS MICROWAVE INACTIVATOR FOR POLYPHENOL OXIDASE INACTIVATION ON GREEN TEA PROCESSING USING RESPONSE SURFACE METHODOLOGY

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OPTIMIZATION OF CONTINUOUS MICROWAVE INACTIVATOR FOR POLYPHENOL OXIDASE INACTIVATION ON GREEN TEA PROCESSING USING RESPONSE SURFACE METHODOLOGY

Author: S.U. Handayani, Sutrisno, D. Ariwibowo, R. Amalia and M.E Yulianto

DOI: http://dx.doi.org/10.31788/RJC.2022.1526318

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Abstract

Keywords: Catechin, Enzyme Inactivation, Green Tea, Microwave, Polyphenol

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