Boosting betalain bioaccessibility from prickly pear peel through pulsed electric fields (PEF) and pressurized liquid extraction (PLE)
- DOI
- 10.1016/j.foodchem.2026.149325
- Published
- 2026-07
- Container
- Food Chemistry
- Publisher
- Elsevier BV
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.foodchem.2026.149325,
title = {Boosting betalain bioaccessibility from prickly pear peel through pulsed electric fields (PEF) and pressurized liquid extraction (PLE)},
author = {Mara Calleja-Gómez and Noelia Pallarés and María Gaona-Ruiz and Francisco J. Barba and Celia Carrillo},
year = {2026},
journal = {Food Chemistry},
doi = {10.1016/j.foodchem.2026.149325},
url = {https://doi.org/10.1016/j.foodchem.2026.149325}
}RIS
TY - JOUR TI - Boosting betalain bioaccessibility from prickly pear peel through pulsed electric fields (PEF) and pressurized liquid extraction (PLE) AU - Mara Calleja-Gómez AU - Noelia Pallarés AU - María Gaona-Ruiz AU - Francisco J. Barba AU - Celia Carrillo PY - 2026 JO - Food Chemistry DO - 10.1016/j.foodchem.2026.149325 UR - https://doi.org/10.1016/j.foodchem.2026.149325 ER -
APA
Calleja-Gómez, M., Pallarés, N., Gaona-Ruiz, M., Barba, F. J., & Carrillo, C. (2026). Boosting betalain bioaccessibility from prickly pear peel through pulsed electric fields (PEF) and pressurized liquid extraction (PLE). Food Chemistry. https://doi.org/10.1016/j.foodchem.2026.149325
Source records
- crossref · retrieved 2026-09-26T23:19:44.106Z