Phytochemical composition and in-vitro bioaccessibility of phenolics in different varieties of tamarillo (Solanum betaceum) fruits: Effect of the high-pressure homogenization and ultrasonication
The phytochemical composition in three different varieties of tamarillo (yellow, red, and purple) cultivated in Northeast India was analysed. The pulp showed good amount of protein, fat, and crude fiber, and the pH and TSS of the tamarillos ranged from 3.70 to 3.94 and 9.6–10.2 °Brix, respectively....
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2024-06-01
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| Series: | Food Chemistry Advances |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772753X24000698 |