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...

Deskribapen osoa

Xehetasun bibliografikoak
Egile nagusia: Manucat, Novalyn Basco
Beste egile batzuk: Cornago, Djanna F.
Formatua: Thesis
Hizkuntza:English
Argitaratua: 2008.
Gaiak: