Seasonal characterization of nutritional, technological and antioxidant properties of Opuntia ficus-indica Mill. mucilage
Author:
Publisher
International Society for Horticultural Science (ISHS)
Subject
Horticulture
Link
https://www.actahort.org/members/showpdf?booknrarnr=1343_56
Reference37 articles.
1. The influence of Opuntia ficus-indica mucilage edible coating on the quality of ‘Hayward’ kiwifruit slices.;Allegra;Postharvest Biol. Technol.,2016
2. Fatty acid profile of fruits (pulp and peel) and cladodes (young and old) of prickly pear [Opuntia ficus-indica (L.) Mill.] from six Spanish cultivars.;Andreu-Coll;J. Food Compos. Anal.,2019
3. Chemical composition and phenolic compounds profile of cladodes from Opuntia spp. cultivars with different domestication gradient.;Astello-García;J. Food Compos. Anal.,2015
4. Extraction and characterization of three polysaccharides extracted from Opuntia ficus indica cladodes.;Bayar;Int J Biol Macromol,2016
5. Effects of different harvesting seasons on antioxidant activity and phenolic content of prickly pear cladode juice.;Boutakiout;J. Saudi Soc. Agric. Sci.,2018
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