Evaluating the potential of stabilised betacyanins from fermented red dragon fruit (Hylocereus polyrhizus) drink: Sustainable colouration and antioxidant enhancement of stirred yoghurt
| Autor: | Lim, Teck Wei a, b, Lim, Renee Lay Hong a, Pui, Liew Phing b, Tan, Chin Ping c, Ho, Chun Wai b, ⁎ |
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| Zdroj: | In Future Foods December 2024 10 |
| Databáze: | ScienceDirect |
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