Stability and Composition Ratio of Anthocyanin Pigments from Ipomoea batatas Poir.

• 1 January 1999
• journal article
• Published by Japanese Society for Food Science and Technology in Nippon Shokuhin Kagaku Kogaku Kaishi
• Vol. 46  (3) , 148-154
• https://doi.org/10.3136/nskkk.46.148

Abstract

Keywords

• IPOMOEA BATATAS
• STABILITY AND COMPOSITION
• COMPOSITION RATIO
• BATATAS POIR
• ANTHOCYANIN PIGMENTS