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  1. 1

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

    Tesis

    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. por Suda, Ikuo

    Artículo

    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) por Quenga, Erwin Chris Delizo

    Tesis

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

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