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Thermal Degradation of Anthocyanins in Butterfly Pea (Clitoria ternatea L.) Flower Extract at pH 7

by Abdullah Muzi Marpaung, Nuri Andarwulan, Purwiyatno Hariyadi and Didah Nur Faridah

American Journal of Food Science and Technology. 2017, 5(5), 199-203. DOI: 10.12691/ajfst-5-5-5
Pub. Date: September 26, 2017Views: 13729 Downloads: 11102Like: 0

anthocyanins butterfly pea degradation heat headspace

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