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International Journal of Food Properties Volume 20, 2017 - Issue 3
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Effect of juice concentration on storage stability, betacyanin degradation kinetics, and sensory acceptance of red-fleshed dragon fruit (Hylocereus polyrhizus) juice

Lee-Fong SiowSchool of Science, Monash University Malaysia, Jalan Lagoon Selatan, Selangor, MalaysiaCorrespondence[email protected]
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Yen-Ming WongSchool of Science, Monash University Malaysia, Jalan Lagoon Selatan, Selangor, MalaysiaView further author information
Pages 623-632 | Received 28 Oct 2015, Accepted 25 Mar 2016, Published online: 02 Oct 2016

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