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...
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| 格式: | Thesis |
| 語言: | English |
| 出版: |
2016
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| 主題: | |
| 在線閱讀: | http://psasir.upm.edu.my/id/eprint/69414/1/FSTM%202016%203%20IR.pdf |
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