Study on extraction and storage stability of anthocyanins from Roselle
碩士 === 國立中興大學 === 食品暨應用生物科技學系所 === 97 === Roselle (Hibiscus sabdariffa L.) has a brilliant red color and is a good source of anthocyanins. Roselle calyx possesses unique flavor, high acidity and low sugar. Extraction methods can be used to produce drinks. The anthocyanins present in the Roselle poss...
Main Authors: | , |
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Other Authors: | |
Format: | Others |
Language: | zh-TW |
Online Access: | http://ndltd.ncl.edu.tw/handle/02803330796307565707 |