Assessment on bioactive compounds and the effect of microwave on pitaya peel

Assessment on bioactive compounds and the effect of microwave on pitaya peel

Over the years, a wide variety of natural colour sources have been identified. One source, the pitaya fruit is known to impart colours to products, such as food and drink. However, there have been limited studies done to determine phenolic compounds and antibacterial activity of the pitaya peel (H.p...

Full description

Bibliographic Details
Main Authors: Norashikin, Mat Zain, Muhd Azlan, Nazeri, Nurul Aini, Mohd Azman
Format: Article
Language:English
Published: Penerbit Universiti Teknologi Malaysia 2019
Subjects:
TP Chemical technology
Online Access:http://umpir.ump.edu.my/id/eprint/24506/
http://umpir.ump.edu.my/id/eprint/24506/1/Assessment%20on%20Bioactive%20compounds%20and%20the%20Effect%20of%20microwave%20on%20pitaya%20peel.pdf

Similar Items

Similar Items