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    Prickly pear (Opuntia ficus-indica) seeds as a source of phenolic compounds: microwave-assisted extraction optimization and effect on food lipid oxidations

    Prickly pear (Opuntia ficus-indica) seeds as a source of phenolic compounds: microwave-assisted extraction optimization and effect on food lipid oxidations by Meriem AMRANE-ABIDER, Cristina NERÍN, Elena CANELLAS, Brahim ZEROUAL, Samir HADJAL, Hayette LOUAILECHE

    Published 2018-05-01
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