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...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | en |
| Published: |
Penerbit Universiti Teknologi Malaysia
2019
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| Subjects: | |
| Online Access: | http://umpir.ump.edu.my/id/eprint/24506/1/Assessment%20on%20Bioactive%20compounds%20and%20the%20Effect%20of%20microwave%20on%20pitaya%20peel.pdf http://umpir.ump.edu.my/id/eprint/24506/ https://doi.org/10.11113/jt.v81.12847 |
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