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Nutritional and technological potential of cactus fruits for insertion in human food

Patrick da Silva Cardoso1, Itana Nascimento Brito da Silva2, Camila Duarte Ferreira-Ribeiro1,3

  • 1Graduate Program in Food, Nutrition and Health, Nutrition School, Federal University of Bahia, Bahia, Brazil.

Critical Reviews in Food Science and Nutrition
|November 1, 2021
PubMed

Keywords:
Bioactive compoundsantioxidant activitynew productsphysicochemical characterizationunconventional food plants

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