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  1. 1

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

    Thesis

    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. by Suda, Ikuo

    Article

    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) by Quenga, Erwin Chris Delizo

    Thesis

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

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