Table of Contents Author Guidelines Submit a Manuscript
Journal of Food Quality
Volume 2017 (2017), Article ID 3075907, 8 pages
https://doi.org/10.1155/2017/3075907
Research Article

Antioxidant and Antimicrobial Properties of Cactus Pear (Opuntia) Seed Oils

1Academic Area of Nutrition, Health Sciences Institute, Autonomous University of Hidalgo State, 42160 Pachuca, HGO, Mexico
2Academic Area of Medicine, Autonomous University of Hidalgo State, Eliseo Ramírez Ulloa 400, 42090 Pachuca, HGO, Mexico
3Department of Food Hygiene, Faculty of Veterinary, Autonomous University of Barcelona, 08193 Bellaterra, Spain
4Academic Area of Chemistry, Basic Science and Engineering Institute, Autonomous University of Hidalgo State, Carretera Pachuca-Tulancingo Km. 4.5, Mineral de la Reforma, 42183 Pachuca, HGO, Mexico

Correspondence should be addressed to Nelly del Socorro Cruz-Cansino; xm.ude.heau@zurcn

Received 23 January 2017; Accepted 5 April 2017; Published 26 April 2017

Academic Editor: Andrea Lauková

Copyright © 2017 Esther Ramírez-Moreno et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

How to Cite this Article

Esther Ramírez-Moreno, Raquel Cariño-Cortés, Nelly del Socorro Cruz-Cansino, et al., “Antioxidant and Antimicrobial Properties of Cactus Pear (Opuntia) Seed Oils,” Journal of Food Quality, vol. 2017, Article ID 3075907, 8 pages, 2017. doi:10.1155/2017/3075907