Table 5. Monitoring of the red colour of the electroreduced extract and the control at 4°C, 25°C and 37°C

From

Characterisation of Electrochemical Parameters for the Stabilisation of Anthocyanins from Hibiscus Sabdarrifa L

Ndiaye Khady, Kane Cheikhou, Ayessou Nicolas, Cisse Mady, Diop Codou Mar

American Journal of Food Science and Technology. 2021, 9(4), 125-133 doi:10.12691/ajfst-9-4-3