The Thai Journal of Pharmaceutical Sciences
Abstract
Butterfly pea is one of the most interesting sources of natural color used in food and cosmetics. Anthocyanins are the main coloring compounds in its petals and could be extracted easily with water. The pH of medium, temperature, and light were found to ...
Publisher
Faculty of Pharmaceutical Sciences, Chulalongkorn University
First Page
59
Last Page
69
Recommended Citation
Tantituvanont, Angkana; Werawatganone, Pornpen; Jiamchaisri, Pacharaporn; and Manopakdee, Kasorn
(2008)
"Preparation and stability of butterfly pea color extract loaded in microparticles prepared by spray drying,"
The Thai Journal of Pharmaceutical Sciences: Vol. 32:
Iss.
3, Article 2.
Available at:
https://digital.car.chula.ac.th/tjps/vol32/iss3/2