Effects of heat, pH, antioxidant, agitation and light on betacyanin stability using red-fleshed dragon fruit (Hylocereus polyrhizus) juice and concentrate as models
Crossref DOI link: https://doi.org/10.1007/s13197-014-1362-2
Published Online: 2014-04-26
Published Print: 2015-05
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Wong, Yen-Ming
Siow, Lee-Fong
Text and Data Mining valid from 2014-04-26