Pagulayan, J.M.D.G.; Mendoza, A.S.V.; Gascon, F.S.; Aningat, J.C.C.; Rustia, A.S.; Villarino, C.B.J.
Effects of Process Parameters on the Color Quality of Anthocyanin-Based Colorants from Conventional and Microwave-Assisted Aqueous Extraction of Sweet Potato (Ipomoea batatas L.) Leaf Varieties. Proceedings 2021, 70, 103.
https://doi.org/10.3390/foods_2020-07741
AMA Style
Pagulayan JMDG, Mendoza ASV, Gascon FS, Aningat JCC, Rustia AS, Villarino CBJ.
Effects of Process Parameters on the Color Quality of Anthocyanin-Based Colorants from Conventional and Microwave-Assisted Aqueous Extraction of Sweet Potato (Ipomoea batatas L.) Leaf Varieties. Proceedings. 2021; 70(1):103.
https://doi.org/10.3390/foods_2020-07741
Chicago/Turabian Style
Pagulayan, Jin Mark D. G., Aprille Suzette V. Mendoza, Fredelyn S. Gascon, Jan Carlo C. Aningat, Abigail S. Rustia, and Casiana Blanca J. Villarino.
2021. "Effects of Process Parameters on the Color Quality of Anthocyanin-Based Colorants from Conventional and Microwave-Assisted Aqueous Extraction of Sweet Potato (Ipomoea batatas L.) Leaf Varieties" Proceedings 70, no. 1: 103.
https://doi.org/10.3390/foods_2020-07741
APA Style
Pagulayan, J. M. D. G., Mendoza, A. S. V., Gascon, F. S., Aningat, J. C. C., Rustia, A. S., & Villarino, C. B. J.
(2021). Effects of Process Parameters on the Color Quality of Anthocyanin-Based Colorants from Conventional and Microwave-Assisted Aqueous Extraction of Sweet Potato (Ipomoea batatas L.) Leaf Varieties. Proceedings, 70(1), 103.
https://doi.org/10.3390/foods_2020-07741
