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  1. 1

    Antioxidant property of anthocyanin from Malatinta (Phyllanthus reticulatus Poir.) fruits obtained by static and microwave-assissted extraction. حسب Baldonasa, RB Hera Angelica R.

    أطروحة

    Antioxidant property of anthocyanin from Malatinta (Phyllanthus reticulatus Poir.) fruits obtained by static and microwave-assissted extraction.
  2. 2

    Physiological functionality of purple-fleshed sweet potatoes containing anthocyanins and their utilization in foods. حسب Suda, Ikuo

    مقال

    Physiological functionality of purple-fleshed sweet potatoes containing anthocyanins and their utilization in foods.
  3. 3

    Effect of heating on the anthocyanin and iron content of black rice (Oryza sativa) حسب Quenga, Erwin Chris Delizo

    أطروحة

    Effect of heating on the anthocyanin and iron content of black rice (Oryza sativa)

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