Adalah sebagai cofactor biosintesa senyawa rasa, aroma, gula & warna:
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- 0% Coumarin
- 0% Phloretin
- 6% Vanillic acid
- 14% Rosmarinic acid
- 13% Syringic acid
- 18% Quercetin
- 26% Cinamic acid
- 37,5% Ferulic acid
- 40% Caffeic acid
- 44% Chlorogenic acid
- 42% Tannic acid
- 66% Isoferulic acid
- 66% Mangiferin
- 75% Gallic acid
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- 28% Curcumin
- 33% Cyanidin
- 50% Petunidin
- 57% Delphinidin
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- 80% Resveratrol
- 25% Morin
- 60% Hesperitin dan hesperidin
- 66% Dapnetin
- 100% Butein
- 100% taxifolin
- 33% Naringenin
- 100% Dihydromyricetin
- 80% Kaempferol
- 100% Isorhamnetin
- 33% Sinapic acid
- 100% Chicoric acid
- 70% Ellagic acid
- 75% Condensed Tannin
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- 80% Myrcetin
- 80% Fisetin
- 100% Theaflavin
- 80% Catechin
- 80% Epicatechin
- 80% Baicalein
- 100% Genistein
- 100% Biochanin
- dst
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Rasa istimewa ada pada blok bagian atas
Pigmen warna ada pada blok ke 2
Silahkan bereksperimen agar mendekati 100%
Mulya Ahmad
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