Fermentation of red pitahaya extracts using Lactobacillus spp. and Saccharomyces cerevisiae for reduction of sugar content and concentration of betacyanin content.
Ashwini GengatharanGarys A DykesWee Sim ChooPublished in: Journal of food science and technology (2021)
The online version contains supplementary material available at 10.1007/s13197-021-05116-2.