Accelerated storage test of betalains extracted from the peel of pitaya (Hylocereus cacti) fruit
Author:
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
http://link.springer.com/content/pdf/10.1007/s13197-019-03673-1.pdf
Reference30 articles.
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3. Cejudo-Bastante MJ, Hurtado N, Delgado A, Heredia FJ (2016) Impact of pH and temperature on the colour and betalain content of Colombian yellow pitaya peel (Selenicereus megalanthus). J Food Sci Technol 53(5):2405–2413
4. Chandran J, Nisha P, Singhal RS, Pandit AB (2014) Degradation of colour in beetroot (Beta vulgaris L.): a kinetics study. J Food Sci Technol 51(10):2678–2684. https://doi.org/10.1007/s13197-012-0741-9
5. Chuck-Hernández C, Parra-Saldívar R, Sandate-Flores L (2016) Pitaya (Stenocereus spp.). Encyclopeadia of food and health. Elsevier, Amsterdam, pp 385–391
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