ANTHOCYANIN FROM BAUHINIA PURPUREA FLOWER: EXTRACTION, COLOR CHARACTERISTICS AND STABILITY
The determination of the best temperature (45, 60, and 75°C ) and time (30, 75, and 120 minutes) to extract the anthocyanins from Bauhinia purpurea (BP) flower powder was studied. The anthocyanin was extracted using 40 ml of 1 N HCl/g powder with continuous shaking. Based on the total monomeric ant...
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| Asıl Yazarlar: | , , |
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| Materyal Türü: | EJournal Article |
| Baskı/Yayın Bilgisi: |
Indonesian Association of Food Technologists,
2021-01-22.
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| Konular: | |
| Online Erişim: | Get Fullteks |
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| Yer Numarası: |
A1234.567 |
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| Kopya Bilgisi 1 | Kütüphanede |