• Spectroscopy and Spectral Analysis
  • Vol. 41, Issue 2, 648 (2021)
S. Refat Moamen1、1, M. Alsuhaibani Amnah1、1, and Nagaty Mohamed1、1
Author Affiliations
  • 1[in Chinese]
  • 11. Department of Chemistry, College of Science, Taif University, Taif 21944, Saudi Arabia
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    DOI: 10.3964/j.issn.1000-0593(2021)02-0648-06 Cite this Article
    S. Refat Moamen, M. Alsuhaibani Amnah, Nagaty Mohamed. Infrared Spectroscopy and Morphological Assessments on the Nutritional Value of Prickly Pear Fruit[J]. Spectroscopy and Spectral Analysis, 2021, 41(2): 648 Copy Citation Text show less
    References

    [1] J H Cota-Sánchez. Nutritional Composition of the Prickly Pear (Opuntia Ficus-Indica) Fruit, 691(2016).

    [2] U Quattrocchi. CRC World Dictionary of Plant Names(2000).

    [3] V Patil K, C Dagadkhair A. The Pharma Innovation Journal, 8, 376(2019).

    [4] R Palmeri, L Parafati, E Arena et al. Foods, 9, 235(2020). https://doi.org/10.3390/foods9020235

    [5] D Mellor D, A Gouws C, N Georgousopoulou E et al. Medicina, 55, 138(2019).

    [6] L Andreu, P Mena, M Tassotti et al. Food Res. Int, 108, 301(2018).

    [7] M Bourhia, H Elmahdaoui, S Iben Moussa et al. BioMed Research International, 9(2020).

    [8] J Welti-Chanes, A Gómez-Maqueo, M Antunes-Ricardo et al. Antioxidants, 9, 164(2020). https://doi.org/10.3390/antiox9020164

    [9] K Ouzaouit, N Barka, M Abdennouri et al. Journal of the Taiwan Institute of Chemical Engineers, 44, 52(2013).

    [10] N Salim, C Rabah, C Abdelwaheb et al. Afr. J. Biotechnology, 8, 1623(2009).

    S. Refat Moamen, M. Alsuhaibani Amnah, Nagaty Mohamed. Infrared Spectroscopy and Morphological Assessments on the Nutritional Value of Prickly Pear Fruit[J]. Spectroscopy and Spectral Analysis, 2021, 41(2): 648
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