Low-sugar content betaxanthins extracts from yellow pitaya (Stenocereus pruinosus)
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DOI: 10.1016/j.fbp.2020.02.006
Abstract: Abstract Consumer preferences, and potential health risks associated with the consumption of synthetic food colors, explain the commercial interest in alternatives from natural sources. Betaxanthins from cactus fruit have been used to color food products,… read more here.
Keywords: stenocereus pruinosus; yellow pitaya; pitaya stenocereus; low sugar ... See more keywords