Effect of boiling on nutritional, antioxidant and physicochemical characteristics in cladodes (Opuntia ficus indica)

  1. Ramírez-Moreno, E.
  2. Córdoba-Díaz, D.
  3. de Cortes Sánchez-Mata, M.
  4. Díez-Marqués, C.
  5. Goñi, I.
Journal:
LWT - Food Science and Technology

ISSN: 0023-6438

Year of publication: 2013

Volume: 51

Issue: 1

Pages: 296-302

Type: Article

DOI: 10.1016/J.LWT.2012.10.005 GOOGLE SCHOLAR

Sustainable development goals