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

Elsy De Santiago(Andalusian Institute of Agricultural and Fisheries Research and Training), María-Paz De Peña(Instituto de Salud Pública de Navarra), Concepción Cid(Instituto de Salud Pública de Navarra), Maite Domínguez-Fernández(Universidad de Navarra)

Food Chemistry

August 15, 2017

10.1016/j.foodchem.2017.08.039

Cited by 90

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