DEVELOPMENT OF HERBAL-BASED FOOD PROCESSES AS IMMUNOSTIMULANT AND ANTI-MICROBIAL PRODUCTS TO PREVENT THE SPREAD OF COVID-19 INFECTION

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DEVELOPMENT OF HERBAL-BASED FOOD PROCESSES AS IMMUNOSTIMULANT AND ANTI-MICROBIAL PRODUCTS TO PREVENT THE SPREAD OF COVID-19 INFECTION

Author: A. Bahar, M.M. Sianita, Samik and N. Kusumawati

DOI: http://doi.org/10.31788/RJC.2022.1536711

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Abstract

Keywords: Physicochemical and Functional Properties, Flavonoid Content, Antioxidant Activity, Herbal, Kencur.

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