STABILITY OF ANTHOCYANIN CONTENT IN VARIOUS PROCESSED PURPLE SWEET POTATOES.
| Autor: | Mesiano, Taufik1,2 taufik.mesiano@ui.ac.id, Rasyid, Al2 alrasyid50@yahoo.com, Gayatri, Anggi3 anggig@gmail.com, Kusumaningsih, Widjajalaksmi4 dokterwidjajalaksmi@gmail.com, Witjaksono, Fiastuti5 fiastuti_dr@yahoo.com, Herqutanto, Herqutanto6 hqtanto@gmail.com, Amalia, Lisda7 dr.lisda@gmail.com, Karuniawan, Agung8 agung.karuniawan@unpad.ac.id, Andarwulan, Nuri9 andarwulan@apps.ipb.ac.id, Harris, Salim2 dr_salimharris@yahoo.co.id |
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| Zdroj: | Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis. 2023, Vol. 71 Issue 6, p309-316. 8p. |
| Databáze: | Academic Search Ultimate |
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