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...
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| Định dạng: | Luận văn |
| Ngôn ngữ: | English |
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2008.
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