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Encapsulation and pigmenting potential of betalains of pitaya (Stenocereus pruinosus) fruit
Betalains of pitaya (Stenocereus pruinosus) fruit can be used as natural pigment, but they are susceptible to deterioration by temperature, pH, and presence of sugars. In this work, a refined extract (Er) of betalains was obtained through aqueous two-phase extraction, which reduced significantly sug...
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| Publicado no: | J Food Sci Technol |
|---|---|
| Main Authors: | , , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer India
2018
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6033815/ https://ncbi.nlm.nih.gov/pubmed/30042559 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-018-3161-7 |
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