Aceite de pulpa de cuatro variedades de aguacate: extracción, rendimiento, caracterización y evaluación de la actividad antioxidante

Autor: Rezende, Danubia Aparecida de Carvalho Selvati, Santos, Verônica Andrade dos, Pasqual, Moacir, Bellete, Barbara Sayuri, Nelson, David Lee, Alvarenga, Gabriela Fontes, Ferreira, Vanuzia Rodrigues Fernandes, Oliveira, Cassia Duarte, Alves, Marcus Vinicius Prado, Caetano, Alex Rodrigues Silva, Cardoso, Maria das Graças

Publikováno v: Research, Society and Development; Vol. 10 No. 12; e401101220541
Research, Society and Development; Vol. 10 Núm. 12; e401101220541
Research, Society and Development; v. 10 n. 12; e401101220541
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI

The avocado (Persea americana Mill.) Is a fruit that is originally from Central America, and it has a high nutritional value. The pulp is the most widely consumed in the form of dessert, salads, sauces and cosmetics. Several studies report that avoca

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3056::a208befef1ed9a54199ed145a51d7a51
https://rsdjournal.org/index.php/rsd/article/view/20541