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In Vitro Antioxidant Capacity of Opuntia spp. Fruits Measured by the LOX-FL Method and its High Sensitivity Towards Betalains.
Gómez-Maqueo, Andrea; Soccio, Mario; Cano, M Pilar.
Afiliação
  • Gómez-Maqueo A; Biotechnology and Microbiology of Food Department, Institute of Food Science Research (CIAL, CSIC-UAM), Nicolás Cabrera 9, 28049, Madrid, Spain.
  • Soccio M; Escuela de Ingeniería y Ciencias, Tecnologico de Monterrey, Ave. Eugenio Garza Sada 2501, 64700, Monterrey, Mexico.
  • Cano MP; Food Structure Team, Clinical Nutrition Research Center, Singapore Institute of Food and Biotechnology Innovation, Agency for Science, Research and Technology, 14 Medical Drive #07-02, MD 6 Building, Yong Loo Lin School of Medicine, Singapore, 117599, Singapore.
Plant Foods Hum Nutr ; 76(3): 354-362, 2021 Sep.
Article em En | MEDLINE | ID: mdl-34363561
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Texto completo: 1 Base de dados: MEDLINE Assunto principal: Opuntia Tipo de estudo: Diagnostic_studies Idioma: En Ano de publicação: 2021 Tipo de documento: Article
Texto completo
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Base de dados: MEDLINE Assunto principal: Opuntia Tipo de estudo: Diagnostic_studies Idioma: En Ano de publicação: 2021 Tipo de documento: Article