Synergistic enhancing effect of xanthan gum, carboxymethyl cellulose and citric acid on the stability of betacyanins in fermented red dragon fruit (Hylocereus polyrhizus) drink dur...

por Lim, Teck Wei, Lim, Renee Lay Hong, Pui, Liew Phing, Tan, Chin Ping, Ho, Chun Wai
Publicado 2023

The indigenous microbial diversity involved in the spontaneous fermentation of red dragon fruit (Hylocereus polyrhizus) identified by means of molecular tools

por Lim, Teck Wei, Choo, Kah Yee, Lim, Renee Lay Hong, Pui, Liew Phing, Tan, Chin Ping, Ho, Chun Wai
Publicado 2023