Characterization of Antioxidant and Fatty Acids of Avocado (Persea Americana Mill.) Fruit and By-Products as Flour Quality Ingredients
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Elsevier BV
Reference32 articles.
1. Crude Fat in Flour, Bread, and Baked Cereal Products Not Containing Fruit;Aacc References;AACC International Approved Methods. AACC International,2009
2. Fatty acid content of avocados (Persea americana Mill. cv. Hass) in relation to orchard altitude and fruit maturity stage;C P Carvalho;Agronomia Colombiana,2015
3. Nutritional indices for assessing fatty acids: A mini-review;J Chen;International Journal of Molecular Sciences,2020
4. Avocado (Persea americana Mill.) by-products and their impact: from bioactive compounds to biomass energy and sorbent material for removing contaminants. A review;R Colombo;International Journal of Food Science and Technology,2019
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