Ascorbic acid, phenolic content, and antioxidant capacity of red, cherry, yellow and white types of pitaya cactus fruit (Stenocereus stellatus Riccobono)

Translated title of the contribution: Ascorbic acid, phenolic content, and antioxidant capacity of red, cherry, yellow and white types of pitaya cactus fruit (Stenocereus stellatus Riccobono)

M. Carmen Beltrán-Orozco, Tzatzil G. Oliva-Coba, Tzayhri Gallardo-Velázquez, Guillermo Osorio-Revilla

Research output: Contribution to journal › Article › peer-review

46 Scopus citations

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Earth & Environmental Sciences

Agriculture & Biology