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  1. 1

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

    Abschlussarbeit

    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. von Suda, Ikuo

    Artikel

    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) von Quenga, Erwin Chris Delizo

    Abschlussarbeit

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

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