Zobrazeno 1 - 1
of 1
pro vyhledávání: '"Chintia N. Barani"'
Publikováno v:
Jurnal Akademika Kimia. 10:237-246
This study aimed to determine the effect of temperature on the stability of anthocyanin jamblang after co-pigmentation with acetic acid and alum. The extraction of Jamblang fruit used the maceration method with n-hexane, ethyl acetate, and ethanol-HC
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7aba422696e3f899f389d68b3034123d
https://doi.org/10.22487/j24775185.2021.v10.i4.pp237-246
https://doi.org/10.22487/j24775185.2021.v10.i4.pp237-246
