Effect of cooking process on the structure and composition of cladodes (Opuntia ficus-indica)
- DOI
- 10.1016/j.foodchem.2026.148682
- Published
- 2026-05
- Container
- Food Chemistry
- Publisher
- Elsevier BV
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.foodchem.2026.148682,
title = {Effect of cooking process on the structure and composition of cladodes (Opuntia ficus-indica)},
author = {Madeleine Perucini-Avendaño and Mayra Nicolás-García and María de Jesús Perea-Flores and Alberto Peña-Barrientos and Daniel Arrieta-Báez and Brenda Hildeliza Camacho-Díaz and Gloria Dávila-Ortiz},
year = {2026},
journal = {Food Chemistry},
doi = {10.1016/j.foodchem.2026.148682},
url = {https://doi.org/10.1016/j.foodchem.2026.148682}
}RIS
TY - JOUR TI - Effect of cooking process on the structure and composition of cladodes (Opuntia ficus-indica) AU - Madeleine Perucini-Avendaño AU - Mayra Nicolás-García AU - María de Jesús Perea-Flores AU - Alberto Peña-Barrientos AU - Daniel Arrieta-Báez AU - Brenda Hildeliza Camacho-Díaz AU - Gloria Dávila-Ortiz PY - 2026 JO - Food Chemistry DO - 10.1016/j.foodchem.2026.148682 UR - https://doi.org/10.1016/j.foodchem.2026.148682 ER -
APA
Perucini-Avendaño, M., Nicolás-García, M., Perea-Flores, M. D. J., Peña-Barrientos, A., Arrieta-Báez, D., Camacho-Díaz, B. H., & Dávila-Ortiz, G. (2026). Effect of cooking process on the structure and composition of cladodes (Opuntia ficus-indica). Food Chemistry. https://doi.org/10.1016/j.foodchem.2026.148682
Source records
- crossref · retrieved 2026-09-27T11:04:55.690Z