Stability of Alugbati (Basella rubra) berry anthocyanin

ABSTRACT Anthocyanins of alugbati (Basella rubra) berries were extracted using acidified methanol and concentrated using a rotavapor. Berries were screened using total soluble solids (°Bx) and pH measurements. The stability of the anthocyanins as a function of varying substrate pH (pH 3.0, 7.0 and 9...

Cur síos iomlán

Sonraí bibleagrafaíochta
Príomhchruthaitheoir: Manucat, Novalyn Basco
Rannpháirtithe: Cornago, Djanna F.
Formáid: Tráchtas
Teanga:English
Foilsithe / Cruthaithe: 2008.
Ábhair: