Impact of cooking process on nutritional composition and antioxidants of cactus cladodes (Opuntia ficus-indica).

De Santiago, Elsy

Impact of cooking process on nutritional composition and antioxidants of cactus cladodes (Opuntia ficus-indica). [electronic resource] - Food chemistry Feb 2018 - 1055-1062 p. digital

Publication Type: Journal Article

1873-7072

10.1016/j.foodchem.2017.08.039 doi


Antioxidants--analysis
Cooking
Flavonoids
Opuntia
Polyphenols