Optimization of ph and temperature stability from extraction of natural anthocyanins from seed of buah kundang (Bouea Macrophylla) for potential food colorant purposes / Nurfarah Nadia Abdul Mutalib
‘Buah Kundang’ (Bouea Macrophylla) is one of the abundance fruits in Malaysia comes from the family Anacardiaceae. The seed of ‘buah kundang’ is a potential sources of anthocyanin which responsible for the bright purple color. Anthocyanin also is a cell antioxidant activities which play vital part i...
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| フォーマット: | Student Project |
| 言語: | English |
| 出版事項: |
2016
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| オンライン･アクセス: | http://ir.uitm.edu.my/id/eprint/45233/1/45233.pdf http://ir.uitm.edu.my/id/eprint/45233/ |
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