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A natural colourant derived from purple‐fleshed sweet potato (PFSP) by ultrasound‐assisted solvent extraction was examined in terms of its anthocyanins and 6‐month storage stability under different conditions: avoid from light at 25 (AL25) and 37 °C (AL37) and under fluorescent light at 25 °C (FL25). This PFSP colourant mainly contained the following peonidin anthocyanins: peonidin 3‐p‐hydroxybenzoyl...
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