Stabilization of anthocyanins in mangosteen (Garcinia mangostana Linn) pericarp through inhibition of enzymatic browning and spray-drying
Anthocyanins are natural red colorants with potential health effects. Mangosteen pericarp composes more than half of the fruit weightand is agriculture waste. The pericarp has high anthocyanin content, comparable to some commercial sources of anthocyanin. The main objective of this study was to s...
Saved in:
| 主要作者: | |
|---|---|
| 格式: | Thesis |
| 语言: | English |
| 出版: |
2016
|
| 主题: | |
| 在线阅读: | http://psasir.upm.edu.my/id/eprint/69414/1/FSTM%202016%203%20IR.pdf |
| 标签: |
添加标签
没有标签, 成为第一个标记此记录!
|