Characteristics of the aqueous extraction process of soursop leaves

The general objective of this research was to determine the characteristics of the aqueous extraction process of soursop leaves that was later spray dried into powder form. The aqueous extract was …

Holzinger Gbr : internship report 2018

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Thermal degradation of anthocyanins from butterfly pea flower (clitoria terna…

Butterfly pea is a potential source of natural food colorant. However, it is still relatively unstable and SDS can help to improve color stability. The objective of this study is to test the effect…