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Autor:
Lai Ti Gew, Waye Juin Teoh, Li Lin Lein, Min Wen Lim, Patrick Cognet, Mohamed Kheireddine Aroua
Publikováno v:
PeerJ Analytical Chemistry, Vol 6, p e30 (2024)
The butterfly pea flower (Clitoria ternatea) is a plant species that is commonly used in culinary products, as it adds a natural purplish-blue tint to dishes without artificial food colourings and is rich in antioxidants. In this study, glycerol was
Externí odkaz:
https://doaj.org/article/35e270ab306d4615866e0e270a422a4a