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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| Format: | Others |
| Language: | zh-TW |
| Online Access: | http://ndltd.ncl.edu.tw/handle/02803330796307565707 |