Figure 1. Changes in anthocyanin concentration in control and copigmented roselle anthocyanin extracts during storage for 60 days

From

Copigmentation Effect of Some Phenolic Acids on Stabilization of Roselle (Hibiscus sabdariffa) Anthocyanin Extract

Magda S. Sharara

American Journal of Food Science and Technology. 2017, 5(2), 45-52 doi:10.12691/ajfst-5-2-3