Stability of Anthocyanin Coloration in Parijoto (Medinilla Speciosa Blume) Fruit Extract with the Addition of Tartaric Acid Copigments under Different Ph Levels, Heating Durations, and Temperatures
Manuscript Number
2024/AFSJ/128525
Authors
Titisari Juwitaningtyas, S.Agung Gunawan, Lis Setyowati, Arnida Hani Teh, Hanis Gani e