SAPUTRI, Desi Riana et al.
 The Effect of Acidity Condition (pH) on The Color Change of Anthocyanin Compound from Butterfly Pea Flower Extract (Clitoria ternatea).
<strong>Communication in Food Science and Technology</strong>, [S.l.], v. 2, n. 2, p. 54 - 60, nov. 2023.
ISSN 2964-6944.
Available at: &lt;<a href="https://journal.itera.ac.id/index.php/cfst/article/view/1570" target="_new">https://journal.itera.ac.id/index.php/cfst/article/view/1570</a>&gt;. Date accessed: 09 may 2024.
doi: <a href="https://doi.org/10.35472/cfst.v2i2.1570">https://doi.org/10.35472/cfst.v2i2.1570</a>.