Development and optimization of low temperature enzyme-assisted liquefaction for the production of colouring foodstuff from purple pitaya (Hylocereus sp. [Weber] Britton & Rose)
- Publikations-Art
- Zeitschriftenbeitrag (peer-reviewed)
- Autoren
- SCHWEIGGERT, R.M., VILLALOBOS-GUTIERREZ, M.G., ESQUIVEL, P., CARLE, R.
- Erscheinungsjahr
- 2009
- Veröffentlicht in
- European Food Research and Technology
- Band/Volume
- 230/
- Seite (von - bis)
- 269-280