Open AccessAntioxidant properties of a thermoultrasonicated cactus pear [Opuntia ficus indica (L.) Mill, (Cactaceae)] blend juice in comparison with traditional thermal processing
Author(s) -
Alexis Ayala-Niño,
Nelly del Socorro Cruz-Cansino,
Esther Ramírez-Moreno,
José Antonio Sánchez-Franco,
José Alberto ArizaOrtega,
Zuli Guadalupe Calderón-Ramos,
Luis Delgado-Olivares
Publication year - 2022
Publication title -
emirates journal of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.304
H-Index - 28
eISSN - 2079-0538
pISSN - 2079-052X
DOI - 10.9755/ejfa.2021.v33.i12.2791
Subject(s) - abts , dpph , pear , antioxidant , food science , bioavailability , cactus , extraction (chemistry) , chemistry , cladodes , botany , biology , chromatography , biochemistry , bioinformatics