Figure 9. The Thermal Degradation of Anthocyanin Extracts at 20° to 80°C in Aqueous (a) pH 1 and (b) pH 4

From

Antioxidant Properties and Color Stability of Anthocyanin Purified Extracts from Thai Waxy Purple Corn Cob

Benjaruk Vayupharp, Varaporn Laksanalamai

Journal of Food and Nutrition Research. 2015, 3(10), 629-636 doi:10.12691/jfnr-3-10-2