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Autor:
Mehmet Musa Özcan, Kashif Ghafoor, Elfadil E. Babiker, Fahad Al-Juhaimi, Isam A.Mohammed Ahmed, Mehmet Uğur Yıldız, Omer N. Alswahmi, Nurhan Uslu
Publikováno v:
Journal of Oleo Science. 70:21-30
The tocopherol contents of unripe and ripe avocado fruit oil extracted from Pinkerton, Hass and Fuerte varieties were determined after drying fruit using air, microwave or oven drying methods. The α-tocopherol content changed between 13.70 mg/100 g
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e7bc635e452153856baba69505ecfb6d
https://doi.org/10.5650/jos.ess20230
https://doi.org/10.5650/jos.ess20230
