Identification and quantification of flavonol aglycons in cactus pear (Opuntia ficus indica) fruit using a commercial pectinase and cellulase preparation-Reference-Cited by-同舟云学术

Identification and quantification of flavonol aglycons in cactus pear (Opuntia ficus indica) fruit using a commercial pectinase and cellulase preparation

Published:2011-02 Issue:3 Volume:124 Page:1177-1184
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Moussa-Ayoub Tamer E.,El-Samahy Salah K.,Kroh Lothar W.,Rohn Sascha

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference30 articles.

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4. Producing ice cream with concentrated cactus pear pulp: A preliminary study;El-Samahy;Journal of the Professional Association for Cactus Development,2009

5. Chemical characterization and biological effects of Sicilian Opuntia ficus indica (L.) mill. Fruit juice: Antioxidant and antiulcerogenic activity;Galati;Journal of Agricultural and Food Chemistry,2003

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