COMPARISON OF ANTHOCYANIN STABILITY OF ETHANOL EXTRACT Etlingera elatior (Jack) R.M. Sm. WITH COOPIGMENTATION OF TARTRIC ACID AND GALIC ACID
Anthocyanins are unstable compounds mainly due to the influence of pH and temperature, including those sourced from the Honje Laka fruit (Etlingera elatior (Jack) R.M.Sm), to increase its stability, copigmentation method is used. In this study, the stability of anthocyanins was compared after being...
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| Formato: | Libro |
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Universitas Muhammadiyah Magelang,
2022-01-01T00:00:00Z.
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| Acceso en línea: | Connect to this object online. |
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| Número de Clasificación: |
A1234.567 |
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