Stability of anthocyanin in spinach vine (Basella rubra) fruits
The stability of anthocyanin in the extract of spinach vine fruit (Basella rubra L.) was studied in relation to degradative factors such as light, temperature and pH acting alone or in combination. In this work, the possible use of spinach vine fruit as a source of natural pigments for use in food c...
Guardado en:
| Autores principales: | , , |
|---|---|
| Lenguaje: | English |
| Publicado: |
Pontificia Universidad Católica de Chile. Facultad de Agronomía e Ingeniería Forestal
2007
|
| Materias: | |
| Acceso en línea: | http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0718-16202007000200004 |
| Etiquetas: |
Agregar Etiqueta
Sin Etiquetas, Sea el primero en etiquetar este registro!
|