Effect of Ultrasonic Frequencies on the Aqueous Extraction of Polyphenols, Chlorogenic Acid, and Quercetin from the Whole Fruit of Pitaya (Hylocereus spp.)
{{output}}
The effect of ultrasonic frequencies of 40 kHz/300 W (U-40) and 120 kHz/300 W (U-120) on the aqueous extraction of bioactive compounds from dried whole-fruit powders (DPs) of red-peel/white-flesh (WFP) and red-peel/red-flesh (RFP) pitayas was investigated, and... ...
