Reyes-GarcÃa, V.; Botella-MartÃnez, C.; Juárez-Trujillo, N.; Muñoz-Tébar, N.; Viuda-Martos, M.
Pitahaya (Hylocereus ocamponis)-Peel and -Flesh Flour Obtained from Fruit Co-Products—Assessment of Chemical, Techno-Functional and In Vitro Antioxidant Properties. Molecules 2024, 29, 2241.
https://doi.org/10.3390/molecules29102241
AMA Style
Reyes-GarcÃa V, Botella-MartÃnez C, Juárez-Trujillo N, Muñoz-Tébar N, Viuda-Martos M.
Pitahaya (Hylocereus ocamponis)-Peel and -Flesh Flour Obtained from Fruit Co-Products—Assessment of Chemical, Techno-Functional and In Vitro Antioxidant Properties. Molecules. 2024; 29(10):2241.
https://doi.org/10.3390/molecules29102241
Chicago/Turabian Style
Reyes-GarcÃa, Verónica, Carmen Botella-MartÃnez, Naida Juárez-Trujillo, Nuria Muñoz-Tébar, and Manuel Viuda-Martos.
2024. "Pitahaya (Hylocereus ocamponis)-Peel and -Flesh Flour Obtained from Fruit Co-Products—Assessment of Chemical, Techno-Functional and In Vitro Antioxidant Properties" Molecules 29, no. 10: 2241.
https://doi.org/10.3390/molecules29102241
APA Style
Reyes-GarcÃa, V., Botella-MartÃnez, C., Juárez-Trujillo, N., Muñoz-Tébar, N., & Viuda-Martos, M.
(2024). Pitahaya (Hylocereus ocamponis)-Peel and -Flesh Flour Obtained from Fruit Co-Products—Assessment of Chemical, Techno-Functional and In Vitro Antioxidant Properties. Molecules, 29(10), 2241.
https://doi.org/10.3390/molecules29102241
