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    Assessment of the variation of the volatile compound composition and antioxidant activity in Opuntia fruits liquors during the maceration process

    Assessment of the variation of the volatile compound composition and antioxidant activity in Opuntia fruits liquors during the maceration process by Mario Márquez-Lemus, Lourdes Valadez-Carmona, Julio César García-Zebadúa, Alicia Ortiz-Moreno, Pedro Alberto Vázquez-Landaverde, Liliana Alamilla-Beltrán, Rosalva Mora-Escobedo

    Published 2019-01-01
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