Food Functionality of Opuntia ficus-indica var. Cultivated in Jeju Island
Author:
Publisher
The Korean Society of Food Science and Nutrition
Subject
Nutrition and Dietetics,Food Science
Link
http://ocean.kisti.re.kr/downfile/crosscheck/kfn/JAKO200516610545478.pdf
Reference3 articles.
1. Postharvest physiology of prickly pear cactus stems
2. Antioxidant compounds from four Opuntia cactus pear fruit varieties
3. Monoamine oxidase B inhibitors from the fruits ofOpuntia ficus-indica var.saboten
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1. Propagation and management of ornamental and commercial cacti– a review;The Journal of Horticultural Science and Biotechnology;2023-12-31
2. Genus Opuntia: A Golden Source of Compounds with Anti-Inflammatory Potential;Opuntia spp.: Chemistry, Bioactivity and Industrial Applications;2021
3. The morphological and chemical composition characteristics of Opuntia ficus-indica and Opuntia humifusa fruits;Korean Journal of Food Preservation;2016-10
4. Immune System-Stimulating Activities of Mucilage Polysaccharides Isolated from Opuntia humifusa;Journal of the Korean Society of Food Science and Nutrition;2012-01-31
5. Development of a regeneration protocol through indirect organogenesis in prickly pear cactus (Opuntia ficus-indica (L.) Mill);Scientia Horticulturae;2011-04
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