Stability Study of Water-in-Oil Emulsion Containing Anthocyanins from Red Cabbage. Jurnal Teknologi (Sciences & Engineering), [S. l.], v. 69, n. 4, 2014. DOI: 10.11113/jt.v69.3163. Disponível em: https://journals.utm.my/jurnalteknologi/article/view/3163.. Acesso em: 10 apr. 2025.