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

Ano de publicación: 2022

Volume: 372

Tipo: Artigo

DOI: 10.1016/J.FOODCHEM.2021.131344 GOOGLE SCHOLAR