Effects of five types of processing on the antioxidant content of four types of plants - Tiow Yu Qin (Nilai: INTI International University, 2015)
BBTEI 91
Number 91
Bachelor of Biotechnology (Honours) August 2015
Dissertation submitted in partial fulfillment of the requirements for the degree of Bachelor of Biotechnology (Honors) under the management and supervision of Faculty of Science, Technology Engineering and Mathematics, INTI International University Putra Nilai, Malaysia
Keywords: Biotechnology -- -- Dissertation; Antioxidant