Opuntia ficus-indica cladodes as a functional ingredient: bioactive compounds profile and their effect on antioxidant quality of bread

被引：0
|
作者：
Lotfi Msaddak
Ola Abdelhedi
Amani Kridene
Mostafa Rateb
Lassaâd Belbahri
Emna Ammar
Moncef Nasri
Nacim Zouari
机构：
[1] Laboratory of Enzyme Engineering and Microbiology,Research Unit of Coastal and Urban Environments, ENIS
[2] Engineering National School of Sfax (ENIS),School of Science and Sport
[3] University of Sfax,Laboratory of Soil Biology
[4] University of Sfax,High Institute of Applied Biology of Medenine (ISBAM)
[5] University of West of Scotland,undefined
[6] University of Neuchatel,undefined
[7] University of Gabes,undefined
来源：
Lipids in Health and Disease | / 16卷
关键词：
-; Cladodes; LC-HRESIMS; Flavonoids; Dough; Bread quality; Antioxidant;
D O I：
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