| 000 | 01002 a2200289 4500 | ||
|---|---|---|---|
| 005 | 20250517174729.0 | ||
| 264 | 0 | _c20171113 | |
| 008 | 201711s 0 0 eng d | ||
| 022 | _a1873-7072 | ||
| 024 | 7 |
_a10.1016/j.foodchem.2017.08.039 _2doi |
|
| 040 |
_aNLM _beng _cNLM |
||
| 100 | 1 | _aDe Santiago, Elsy | |
| 245 | 0 | 0 |
_aImpact of cooking process on nutritional composition and antioxidants of cactus cladodes (Opuntia ficus-indica). _h[electronic resource] |
| 260 |
_bFood chemistry _cFeb 2018 |
||
| 300 |
_a1055-1062 p. _bdigital |
||
| 500 | _aPublication Type: Journal Article | ||
| 650 | 0 | 4 |
_aAntioxidants _xanalysis |
| 650 | 0 | 4 | _aCooking |
| 650 | 0 | 4 | _aFlavonoids |
| 650 | 0 | 4 | _aOpuntia |
| 650 | 0 | 4 | _aPolyphenols |
| 700 | 1 | _aDomínguez-Fernández, Maite | |
| 700 | 1 | _aCid, Concepción | |
| 700 | 1 | _aDe Peña, María-Paz | |
| 773 | 0 |
_tFood chemistry _gvol. 240 _gp. 1055-1062 |
|
| 856 | 4 | 0 |
_uhttps://doi.org/10.1016/j.foodchem.2017.08.039 _zAvailable from publisher's website |
| 999 |
_c27600435 _d27600435 |
||