QUANTIFICATION AND THE STABILITY EVALUATION OF BETACYANIN PIGMENTS FROM PITAYA (Hylocereus undatus)  PEEL

Lys Mary Bileski Candido; Edna Regina Amante; Fernanda Robert de Mello; CLAUDIA BERNARDO

XVI World Congress of Food Science and Technology - IUFoST

ISSN: 2304-7992

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QUANTIFICATION AND THE STABILITY EVALUATION OF BETACYANIN PIGMENTS FROM PITAYA (Hylocereus undatus) PEEL

Lys Mary Bileski Candido ¹ ; Edna Regina Amante ² ; Fernanda Robert de Mello ; CLAUDIA BERNARDO ³

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Lys Mary Bileski Candido et al. QUANTIFICATION AND THE STABILITY EVALUATION OF BETACYANIN PIGMENTS FROM PITAYA (Hylocereus undatus) PEEL. In: XVI WORLD CONGRESS OF FOOD SCIENCE AND TECHNOLOGY - IUFOST, 2012, . Anais eletrônicos..., Galoá, 2012. Disponível em: <https://proceedings.science/iufost/papers/quantification-and-the-stability-evaluation-of-betacyanin-pigments-from-pitaya-h?lang=en>. Acesso em: 09 Nov. 2026. Copy citation

Lys Mary Bileski Candido, 2022, QUANTIFICATION AND THE STABILITY EVALUATION OF BETACYANIN PIGMENTS FROM PITAYA (Hylocereus undatus) PEEL. In: XVI World Congress of Food Science and Technology - IUFoST. Campinas : Galoá. 2012. Available from: <https://proceedings.science/iufost/papers/quantification-and-the-stability-evaluation-of-betacyanin-pigments-from-pitaya-h?lang=en>. Copy citation

Lys Mary Bileski Candido. (2022, May). QUANTIFICATION AND THE STABILITY EVALUATION OF BETACYANIN PIGMENTS FROM PITAYA (Hylocereus undatus) PEEL. Paper presented at the XVI World Congress of Food Science and Technology - IUFoST. Copy citation

Lys Mary Bileski Candido, QUANTIFICATION AND THE STABILITY EVALUATION OF BETACYANIN PIGMENTS FROM PITAYA (Hylocereus undatus) PEEL. In: XVI World Congress of Food Science and Technology - IUFoST; ... Campinas : Galoá; 2012. Available from: https://proceedings.science/iufost/papers/quantification-and-the-stability-evaluation-of-betacyanin-pigments-from-pitaya-h?lang=en Copy citation

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¹ Departamento Acadêmico de Química e Biologia / Universidade Tecnológica Federal do Paraná ;

² Universidade Federal do Pará ;

³ Universidade do Estado de Santa Catarina

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Bioactive Compounds and Functional Foods

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