Experimental Study on Sliced Avocados Drying in Modified Air
Author:
Publisher
Springer Nature Singapore
Link
https://link.springer.com/content/pdf/10.1007/978-981-19-1968-8_85
Reference14 articles.
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2. Mujaffar, S., Dipnarine, T.-A.: The production of a dried avocado (Persea americana) powder. In: Proceedings of the International Conference on Emerging Trends in Engineering & Technology (IConETech-2020), Faculty of Engineering, The University of the West Indies, St. Augustine, pp. 44–54 (2020)
3. Chen, J., Liu, X., Li, F., Li, Y., Yuan, D.: Cold shock treatment extends shelf life of naturally ripened or ethylene-ripened avocado fruits. PLoS ONE 12, e0189991 (2017)
4. Kahn, V.: Polyphenol oxidase activity and browning of three avocado varieties. J. Sci. Food Agric. 26, 1319–1324 (1975)
5. M.C. Castañeda-Saucedo, M.C., et al.: Effect of freeze-drying and production process on the chemical composition and fatty acids profile of avocado pulp. Revista chilena de nutrición 41, 404–411 (2014)
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