Extensive profiling of three varieties of Opuntia spp. fruit for innovative food ingredients
2017
Autori:
Melgar, BrunoPereira, Eliana
Oliveira, M. Beatriz P.P.
Garcia-Castello, Esperanza M.
Rodriguez-Lopez, Antonio D.
Soković, Marina
Barros, Lillian
Ferreira, Isabel C.F.R.
Tip dokumenta:
Članak u časopisu (Objavljena verzija)
,
© 2017 Elsevier Ltd.
Metapodaci
Prikaz svih podataka o dokumentuApstrakt:
Food Research International (2017), 101: 259-265
Ključne reči:
Opuntia ficus-indica; Opuntia engelmannii; Nutritional properties; Betalains; Antimicrobial activityIzvor:
Food Research International, 2017, 101, 259-265Finansiranje / projekti:
- Karakterizacija i primena metabolita gljiva i utvrđivanje potencijala novih biofungicida (RS-MESTD-Basic Research (BR or ON)-173032)
- Foundation for Science and Technology (FCT, Portugal) and FEDER under Programme PT2020 (UID/AGR/00690/2013)
- Project NORTE-01-0145-FEDER-023289 (DeCodE)
DOI: 10.1016/j.foodres.2017.09.024
ISSN: 0963-9969
PubMed: 28941692
WoS: 000413385000029
Scopus: 2-s2.0-85029223380
URI
http://linkinghub.elsevier.com/retrieve/pii/S0963996917305914https://radar.ibiss.bg.ac.rs/handle/123456789/2856