المؤلفون: Yanyi Huang, Margaret Brennan, Stefan Kasapis, Samantha Richardson, Charles Brennan

مصطلحات موضوعية: Food chemistry and food sensory science, Betanin, Pectin, Polyphenols, Polysaccharides, Red pitaya fruits

Relation: 10779/rmit.27548316.v1; https://figshare.com/articles/journal_contribution/Maturation_process_nutritional_profile_bioactivities_and_utilisation_in_food_products_of_red_pitaya_fruits_A_review/27548316

الاتاحة: https://figshare.com/articles/journal_contribution/Maturation_process_nutritional_profile_bioactivities_and_utilisation_in_food_products_of_red_pitaya_fruits_A_review/27548316

المؤلفون: Gian Carlo Tenore, Ettore Novellino, Adriana Basile

المصدر: Journal of Functional Foods, Vol 4, Iss 1, Pp 129-136 (2012)

مصطلحات موضوعية: Red pitaya fruits, Edible and non-edible portions, Antioxidant capacity, Antimicrobial activity, Nutrition. Foods and food supply, TX341-641

وصف الملف: electronic resource

Relation: http://www.sciencedirect.com/science/article/pii/S1756464611000909; https://doaj.org/toc/1756-4646

URL الوصول: https://doaj.org/article/bc038293e17944848ea9930aa6129f11

المساهمون: Huang, Y, Brennan, Margaret, Kasapis, S, Richardson, SJ, Brennan, CS

وصف الملف: 21 pages; Electronic

Relation: The original publication is available from MDPI - https://doi.org/10.3390/foods10112862 - http://dx.doi.org/10.3390/foods10112862; Foods; https://researcharchive.lincoln.ac.nz/bitstream/10182/14476/5/Huang%20et%20al_%20Maturation%20process%20nutritional%20profile_2021.pdf.jpg

URL الوصول: http://api.digitalnz.org/records/46161661/source