Maximum valorization of red prickly pear peels through green extraction techniques of bioactive compounds and cellulose microfibers.
- DOI
- 10.1016/j.foodchem.2025.145726
- Published
- 2025 Nov 30
- Container
- Food chemistry
- Publisher
- Not recorded
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.foodchem.2025.145726,
title = {Maximum valorization of red prickly pear peels through green extraction techniques of bioactive compounds and cellulose microfibers.},
author = {Félix LL and Bustamante-Bernedo MS and Chirinos IV and Huamán-Castilla NL and Alvarez SP},
year = {2025},
journal = {Food chemistry},
doi = {10.1016/j.foodchem.2025.145726},
url = {https://doi.org/10.1016/j.foodchem.2025.145726}
}RIS
TY - JOUR TI - Maximum valorization of red prickly pear peels through green extraction techniques of bioactive compounds and cellulose microfibers. AU - Félix LL AU - Bustamante-Bernedo MS AU - Chirinos IV AU - Huamán-Castilla NL AU - Alvarez SP PY - 2025 JO - Food chemistry DO - 10.1016/j.foodchem.2025.145726 UR - https://doi.org/10.1016/j.foodchem.2025.145726 ER -
APA
LL, F., MS, B., IV, C., NL, H., & SP, A. (2025). Maximum valorization of red prickly pear peels through green extraction techniques of bioactive compounds and cellulose microfibers.. Food chemistry. https://doi.org/10.1016/j.foodchem.2025.145726
Source records
- pubmed · retrieved 2026-11-10T20:02:59.724Z