Author:
Handayani Isti,Septiana Aisah Tri,Haryanti Pepita,Sustriawan Budi,Sulistyo Susanto Budi
Reference30 articles.
1. O. O Awolu and O. A. Oladeji, Natural slant pigments and derivatives in functional foods developments, Eurasian J. Food Sci. Technol 5, 25–40 (2021).
2. C. Gallardo-Cabrera and A. Rojas-Barahona, Stability study of an aqueous formulation of the annatto dye, Int. Food Res. J 22, 2149–2154 (2015).
3. Analysis of Annatto (Bixa orellana) Food Coloring Formulations. 2. Determination of Aromatic Hydrocarbon Thermal Degradation Products by Gas Chromatography
4. N. Aryanti and A. Nafiunisa, Extraction, characterization and degradation of chlorophyll from Suji Leaves (Pleomele angustifolia), Orient. J. Chem 33, 3185–3190 (2017).
5. N. N. Husa., F. Hamzah, and H. M. Said, “Characterization and storage stability study of bixin extracted from Bixa orellana using organic solvent”, in IOP Conference Series: Material Science and Engineering, edited by P. Mésároš et al. (IOP Publishing, Bristol 2018), pp. 1–7.