The Extraction, characterization and stability of anthocyanin from langsat burung (aglaia forbesii king) fruit

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The Extraction, characterization and stability of anthocyanin from langsat burung (aglaia forbesii king) fruit

120 minutes) and temperature (45°C - Personal Name;

The effect of time and temperature to the anthocyanin from langsat burung fruit was observed to find its best extraction method. The observation was done with two factors and three levels each

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B02276 2276 (Rack Thesis) Available

Detail Information

Series Title: -
Call Number: 2276
Publisher: mou : Swiss German University., 2016
Collation: -
Language: English
ISBN/ISSN: -
Classification: NONE
Content Type: -
Media Type: -
Carrier Type: -
Edition: -
Subject(s): 60°C
Specific Detail Info: -
Statement of Responsibility: 75

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