Effects of Cooking Methods on Phenolic Compounds in Xoconostle (Opuntia joconostle)
Crossref DOI link: https://doi.org/10.1007/s11130-014-0465-2
Published Online: 2015-01-17
Published Print: 2015-03
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Cortez-García, Rosa María
Ortiz-Moreno, Alicia
Zepeda-Vallejo, Luis Gerardo
Necoechea-Mondragón, Hugo
Text and Data Mining valid from 2015-01-17