Extraction and storage stability of a red colored dye from bignai (Antidesma bunius)
The red colored dye from bignai fruits was extracted and stored for two months under different conditions of pH and temperature to determine the optimum conditions for color retention during storage. Ethyl alcohol was used as the extracting solvent and the extract was concentrated by vacuum evaporat...
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| Format: | Thesis |
| Language: | English |
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1978.
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