STABILITY OF BETACYANIN PIGMENTS FROM RED PURPLE PITAYA FRUIT (Hylocereus polyrhizus) INFLUENCE OF PH, TEMPERATURE, METAL IONS AND ASCORBIC ACID
| Main Author: | , Tang, C.S and Norziah M.H |
|---|---|
| Format: | Article NonPeerReviewed |
| Terbitan: |
[Yogyakarta] : Fak. MIPA Universitas Gadjah Mada
, 2007
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| Online Access: |
https://repository.ugm.ac.id/93944/ http://repository.ugm.ac.id/digitasi/index.php?module=cari_hasil_full&idbuku=1743 |