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.
Revue:
Food Chemistry

ISSN: 1873-7072 0308-8146

Année de publication: 2022

Volumen: 372

Type: Article

DOI: 10.1016/J.FOODCHEM.2021.131344 GOOGLE SCHOLAR