Article Versions Notes

Tang W, Li W, Yang Y, Lin X, Wang L, Li C, Yang R. Phenolic Compounds Profile and Antioxidant Capacity of Pitahaya Fruit Peel from Two Red-Skinned Species (Hylocereus polyrhizus and Hylocereus undatus). Foods. 2021; 10(6):1183. https://doi.org/10.3390/foods10061183

Tang, Wanpei, Wu Li, Yuzhe Yang, Xue Lin, Lu Wang, Congfa Li, and Ruili Yang. 2021. "Phenolic Compounds Profile and Antioxidant Capacity of Pitahaya Fruit Peel from Two Red-Skinned Species (Hylocereus polyrhizus and Hylocereus undatus)" Foods 10, no. 6: 1183. https://doi.org/10.3390/foods10061183

Tang, W., Li, W., Yang, Y., Lin, X., Wang, L., Li, C., & Yang, R. (2021). Phenolic Compounds Profile and Antioxidant Capacity of Pitahaya Fruit Peel from Two Red-Skinned Species (Hylocereus polyrhizus and Hylocereus undatus). Foods, 10(6), 1183. https://doi.org/10.3390/foods10061183