Seeds of Opuntia spp. as a novel high potential by-product: Phytochemical characterization and antioxidant activity
Author:
Funder
Fundação para a Ciência e a Tecnologia (FCT, Portugal)
FCT
POPH-QREN
FSE
Spanish Government
Publisher
Elsevier BV
Subject
Agronomy and Crop Science
Reference22 articles.
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3. Optimized analysis of organic acids in edible mushrooms from Portugal by ultra fast liquid chromatography and photodiode array detection;Barros;Food Anal. Methods,2013
4. Phytochemical characterization and antioxidant activity of Opuntia microdasys (Lehm.) Pfeiff flowers in different stages of maturity;Chahdoura;J. Funct. Foods,2014
5. Phytochemical characterization and antioxidant activity of the cladodes of Opuntia macrorhiza (Engelm.) and Opuntia microdasys (Lehm.);Chahdoura;Food Funct.,2014
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