Red pitaya (Hylocereus costaricensis) peel as a source of valuable molecules: Extraction optimization to recover natural colouring agents

  1. Roriz, C.L.
  2. Heleno, S.A.
  3. Alves, M.J.
  4. Oliveira, M.B.P.P.
  5. Pinela, J.
  6. Dias, M.I.
  7. Calhelha, R.C.
  8. Morales, P.
  9. Ferreira, I.C.F.R.
  10. Barros, L.
Revista:
Food Chemistry

ISSN: 1873-7072,  0308-8146

Any de publicació: 2022

Volum: 372

Tipus: Article

DOI: 10.1016/J.FOODCHEM.2021.131344 GOOGLE SCHOLAR
Font de les dades: Scopus