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

  1. De Santiago, E.
  2. Domínguez-Fernández, M.
  3. Cid, C.
  4. De Peña, M.-P.
Revue:
Food Chemistry

ISSN: 1873-7072,  0308-8146

Année de publication: 2018

Volumen: 240

Pages: 1055-1062

Type: Article

DOI: 10.1016/J.FOODCHEM.2017.08.039 GOOGLE SCHOLAR
La source de données: Scopus