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  1. 1

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

    Artikulua

    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) nork Quenga, Erwin Chris Delizo

    Thesis

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

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