TY  - JOUR 
AU  - García-Cruz, Leticia
AU  - Valle-Guadarrama, Salvador
AU  - Salinas-Moreno, Yolanda
AU  - Dueñas Patón, Montserrat
AU  - Santos Buelga, Celestino
PY  - 2017
SN  - 0308-8146
UR  - http://hdl.handle.net/10366/145198
AB  - [EN] Pitaya fruits (Stenocereus spp.) contain betalains and phenolic compounds that have not been completely characterized. Fruits of two ecotypes of S. pruinosus, red-fleshed (SpR) and orange-fleshed (SpO), and two of S. stellatus, red-fleshed (SsR)...
LA  - eng
PB  - Food Chemistry
KW  - Phenolic acids
KW  - Antioxidant capacity
KW  - Betalains
KW  - Flavonols
KW  - Flavanones
TI  - Betalains and phenolic compounds profiling and antioxidant capacity of pitaya (Stenocereus spp.) fruit from two species (S. Pruinosus and S. stellatus)
DO  - 10.1016/j.foodchem.2017.04.174
T2  - Food Chemistry
VL  - 234
M2  - 111
ER  -