Betalains and phenolic compounds profiling and antioxidant capacity of pitaya (Stenocereus spp.) fruit from two species (S. Pruinosus and S. stellatus)

  1. García-Cruz, L.
  2. Dueñas, M.
  3. Santos-Buelgas, C.
  4. Valle-Guadarrama, S.
  5. Salinas-Moreno, Y.
Food Chemistry

ISSN: 1873-7072 0308-8146

Year of publication: 2017

Volume: 234

Pages: 111-118

Type: Article

DOI: 10.1016/J.FOODCHEM.2017.04.174 GOOGLE SCHOLAR