Antioxidant and Antimicrobial Properties of Semi-Processed Frozen Prickly Pear Juice as Affected by Cultivar and Harvest Time

Consumer interest toward natural ingredients is creating a growing trend in the food industry and research for the development of natural products such as colorants, antimicrobials and antioxidants. Semi-processed frozen prickly pear (Opuntia ficus-indica (L.) Mill.) juices (PPJs), obtained from thr...

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Detalles Bibliográficos
Autores principales: Palmeri, Rosa, Parafati, Lucia, Arena, Elena, Grassenio, Emanuela, Restuccia, Cristina, Fallico, Biagio
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7074568/
https://www.ncbi.nlm.nih.gov/pubmed/32098296
http://dx.doi.org/10.3390/foods9020235

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7074568/
https://www.ncbi.nlm.nih.gov/pubmed/32098296
http://dx.doi.org/10.3390/foods9020235

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