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Updated: Mar 10, 2026

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过程对类 (Opuntia ficus-indica) 的结构和组成的影响

Madeleine Perucini-Avendaño1, Mayra Nicolás-García2, María de Jesús Perea-Flores3

  • 1Departamento de Ingeniería Bioquímica, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional (IPN), Av. Wilfrido Massieu S/N, Unidad Profesional Adolfo López Mateos, Zacatenco, Delegación Gustavo A. Madero, C.P. 07738 Ciudad de México, Mexico; Programa de Investigación y Posgrado en Ciencia de los Alimentos, Facultad de Química, Universidad Autónoma de Querétaro, Cerro de las Campanas S/N, Col. Centro, Santiago de Querétaro, C. P. 76010 Querétaro, Mexico.

Food chemistry
|March 8, 2026
PubMed
概括

煮熟的诺帕克拉多德会显著改变它们的营养和成分. 这项研究揭示了热量如何影响这种营养丰富的食物的组成和微观结构,为加工优化提供了洞察力.

关键词:
克拉多德 (cladode) 是一种类型的物质.过程 过程微观结构分析 微观结构分析类化合物 是一种类化合物.

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