Physicochemical, Functional and Antioxidant Properties of the Major Protein Fractions Extracted from Prickly Pear (Opuntia ficus indica L.) Seed Cake

被引：0
|
作者：
Maha Borchani
Hela Yaich
Fatma Abbès
Christophe Blecker
Souhail Besbes
Hamadi Attia
Manel Masmoudi
机构：
[1] Université de Sfax,
[2] Laboratoire Valorisation,undefined
[3] Analyses et Sécurité des Aliments,undefined
[4] Ecole Nationale d’Ingénieurs de Sfax,undefined
[5] Université de Liège,undefined
[6] Gembloux Agro-Bio Tech,undefined
[7] Unité de Science des Aliments et Formulation,undefined
来源：
Waste and Biomass Valorization | 2021年 / 12卷
关键词：
Prickly pear seed cake; Proteins; Albumin; Glutelin; Antioxidant; Functional properties;
D O I：
暂无
中图分类号：
学科分类号：
摘要：
引用
收藏
页码：1749 / 1760
页数：11
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