« Prickly pear (Opuntia ficus-indica) seeds as a source of phenolic compounds: microwave-assisted extraction optimization and effect on food lipid oxidations » (2018) The Annals of the University Dunarea de Jos of Galati. Fascicle VI - Food Technology, 42(2), p. 23–35. Disponible sur: https://ojs.ugal.ro/index.php/food/article/view/1111 (Consulté le: 2 novembre 2026).