Valorization of prickly pear cladodes by optimizing the extraction of phenolic compounds and their application for the fortification of a dairy product

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dc.contributor.authorBrahmi, Fatiha
dc.contributor.authorAbaci, Nadjet
dc.contributor.authorSaoudi, Salima
dc.contributor.authorMadani, Khodir
dc.contributor.authorBoulekbache-Makhlouf, Lila
dc.date.accessioned2025-03-20T19:35:20Z
dc.date.available2025-03-20T19:35:20Z
dc.date.issued2022-10-23
dc.identifier.urihttp://dspace.univ-oeb.dz:4000/handle/123456789/21475
dc.language.isoen
dc.publisherUniversity of Oum El Bouaghi
dc.titleValorization of prickly pear cladodes by optimizing the extraction of phenolic compounds and their application for the fortification of a dairy product
dc.typeArticle
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1er Congrès International sur les Innovations dans la Chimie à visée Thérapeutique (1’ICTA 2022) 23 et 24 Octobre 2022