Anthocyanins extraction from purple sweet potato (Ipomoea batatas (L.) Lam) : the effect of pH values on natural color

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Anthocyanins extraction from purple sweet potato (Ipomoea batatas (L.) Lam) : the effect of pH values on natural color

Anthocyanins are widely used in the food industry as safe natural colorants thanks to their benefits, attractive colors and safety for consumption. The first objective of this study was to evaluate anthocyanins extraction from Vietnam purple sweet potato (Ipomoea batatas (L.) Lam) for use as food co...

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Bibliographic Details
Main Authors:	Nhut Pham, T., Quoc Toan, T., Duc Lam, T, Vu-Quang, H., Vo, Dai-Viet N., Anh Vy, T., Bui, Le Minh
Format:	Conference or Workshop Item
Language:	English
Published:	IOP Publishing 2019
Subjects:	QD Chemistry QK Botany TP Chemical technology
Online Access:	http://umpir.ump.edu.my/id/eprint/25542/ http://umpir.ump.edu.my/id/eprint/25542/1/Anthocyanins%20extraction%20from%20purple%20sweet%20potato.pdf

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