De Santiago, Elsy <br/><br/>
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 
<br/><br/> Publication Type: Journal Article 
<br/><br/><label>ISSN: </label>1873-7072 
<br/><br/><label>Standard No.: </label>10.1016/j.foodchem.2017.08.039  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Antioxidants--analysis<br/>Cooking<br/>Flavonoids<br/>Opuntia<br/>Polyphenols