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.
Zeitschrift:
Food Chemistry

ISSN: 1873-7072 0308-8146

Datum der Publikation: 2022

Ausgabe: 372

Art: Artikel

DOI: 10.1016/J.FOODCHEM.2021.131344 GOOGLE SCHOLAR