Prickly pear (Opuntia ficus-indica) seeds as a source of phenolic compounds: microwave-assisted extraction optimization and effect on food lipid oxidations. AUDJG - Food Technology [Internet]. 20. November 2018 [zitiert 2. November 2026];42(2):23-35. Verfügbar unter: https://ojs.ugal.ro/index.php/food/article/view/1111