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    Comparative analysis of phytochemical properties in preserved and non-preserved butterfly pea flower beverages during storage by Puspitojati Endah, Rahayu Novia Aristi, Fatimah Nur, Sumarna Sumarna

    Published 2025-01-01
    “…The method involved preparing butterfly pea flower beverages with the addition of sodium benzoate at concentrations of 0 mg/L, 200 mg/L, 400 mg/L, and 600 mg/L, which were then stored at temperatures of 4°C, 27°C, and 45°C for five weeks. Weekly analyses were performed to quantify the levels of vitamin C, anthocyanins, and free radical inhibition activity. …”
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