Figure 1. The remaining color intensity (CI) of CT extract at pH 7 during storage in the dark at various temperature ( a = 7°C, b = 30°C, c = 45°C, d = 60°C, e = 75°C, and f = 90°C)

From

Thermal Degradation of Anthocyanins in Butterfly Pea (Clitoria ternatea L.) Flower Extract at pH 7

Abdullah Muzi Marpaung, Nuri Andarwulan, Purwiyatno Hariyadi, Didah Nur Faridah

American Journal of Food Science and Technology. 2017, 5(5), 199-203 doi:10.12691/ajfst-5-5-5