Effect of Steeping Temperature and Storage
Period on the Bioactive Compounds plus Antioxidant
and Antidiabetic Activities of Infusion
from Powdered Pluchea indica Less
Paini Sri Widyawati1* and Yufita Ratnasari Wilianto2
1Food Technology Study Program, Agricultural Technology Faculty,
Widya Mandala Surabaya Catholic University, Surabaya 60265 Indonesia
2Pharmacy Study Program, Pharmacy Faculty,
Widya Mandala Surabaya Catholic University, Surabaya 60272 Indonesia
*Corresponding author: This email address is being protected from spambots. You need JavaScript enabled to view it.
[Download]
Widyawati PS, Wilianto YR. 2024. Effect of Steeping Temperature and Storage
Period on the Bioactive Compounds plus Antioxidant and Antidiabetic Activities
of Infusion from Powdered Pluchea indica Less. Philipp J Sci 153(3): 1077–1090.
https://doi.org/10.56899/153.03.28
