Determination of Antioxidant Constituents in Cactus Pear Fruits
Author:
Publisher
Springer Science and Business Media LLC
Subject
Chemistry (miscellaneous),Food Science
Link
http://link.springer.com/content/pdf/10.1007/s11130-010-0189-x.pdf
Reference37 articles.
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3. Feugang JM, Konarski P, Zou D, Stintzing FC, Zou C (2006) Nutritional and medicinal use of cactus pear (Opuntia spp.) cladodes and fruits. Front Biosci 11:2574–2589
4. Hernández-Pérez T, Carrillo-López A, Guevara-Lara F, Cruz-Hernández A, Paredes-López O (2005) Biochemical and nutritional characterization of three prickly pear species with different ripening behaviour. Plant Foods Hum Nutr 60:195–200
5. Castellar MR, Obón JM, Fernández-López JA (2006) The isolation and properties of a concentrated red-purple betacyanin food colourant from Opuntia stricta fruits. J Sci Food Agric 86:122–128
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