Vol. 4 No. 2 (2025): Open Global Scientific Journal

Published: 2025-12-13

https://doi.org/10.70110/ogsj.v4i2

Articles
The Effect of Heating Temperatures on the Formation of Vanillin from Curcumin
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7
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2
Pages :
55-67
The Effect of Heating Temperatures on the Formation of Vanillin from Curcumin
Abstract view: 7 Article download: 2 Page: 55-67
Flavonoid Content and Antioxidant Activity of Brown Rice: Method Temperature and Time
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13
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2
Pages :
68-74
Flavonoid Content and Antioxidant Activity of Brown Rice: Method Temperature and Time
Abstract view: 13 Article download: 2 Page: 68-74