Optimization of Time, Temperature, and pH for the Extraction of Anthocyanin from Buni (Antidesma bunius) Fruit. Food Science and Technology Journal (Foodscitech), [S. l.], v. 4, n. 1, p. 8–15, 2021. DOI: 10.25139/fst.v4i1.3319. Disponível em: https://ejournal.unitomo.ac.id/index.php/foodscitech/article/view/3319. Acesso em: 15 jun. 2026.