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Characterization of Anthocyanins from Purple Yam (Dioscorea alata. L) and its Stability Studies.
Megha, Chaturvedi (2022) Characterization of Anthocyanins from Purple Yam (Dioscorea alata. L) and its Stability Studies. [Student Project Report] (Submitted)
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| Item Type: | Student Project Report |
|---|---|
| Uncontrolled Keywords: | Purple yam, pigments, anthocyanins, extraction |
| Subjects: | 600 Technology > 08 Food technology > 16 Nutritive value > 10 Antioxidant Property 600 Technology > 08 Food technology > 23 Vegetables > 01 Cassava-Tapioca |
| Divisions: | Plant Cell Biotechnology |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 11 Aug 2022 05:56 |
| Last Modified: | 11 Aug 2022 05:56 |
| URI: | http://ir.cftri.res.in/id/eprint/15595 |
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