Anthocyanins of Jambolão (Syzygium cumini): Extraction and pH-Dependent Color Changes.
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DOI: 10.1111/1750-3841.13847
Abstract: Jambolão fruits are promising sources of anthocyanins, and in this study, the jambolão fruit from the Brazilian Amazonian region was characterized and the efficiency of six ethanol-based solutions to extract anthocyanins was determined. Moreover, the… read more here.
Keywords: anthocyanins jambol; color changes; jambol fruits; jambol ... See more keywords