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Study on bioaccessibility of betacyanins from red dragon fruit (Hylocereus polyrhizus)

Kah Yee Choo1, Yien Yien Ong2, Renee Lay Hong Lim1

  • 11Department of Food Science and Nutrition, Faculty of Applied Sciences, UCSI University, No. 1, Jalan Menara Gading, UCSI Heights, 56000 Cheras, Kuala Lumpur, Malaysia.

Food Science and Biotechnology
|July 6, 2019
PubMed

Keywords:
AntioxidantBetacyaninsBioaccessibilityBioactive compoundsFermentation

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