Akther, S., Sultana, F., Badsha, M. R., Sultana Jothi, J., & Alim, M. A. (2020). Anthocyanin Stability Profile of Mango Powder: Temperature, pH, Light, Solvent and Sugar Content Effects. Turkish Journal of Agriculture - Food Science and Technology, 8(9), 1871–1877. https://doi.org/10.24925/turjaf.v8i9.1871-1877.3487