Comparative analysis of antioxidant and fatty acid composition in avocado (Persea americana Mill.) fruits: Exploring regional and commercial varieties-Reference-Cited by-同舟云学术

Comparative analysis of antioxidant and fatty acid composition in avocado (Persea americana Mill.) fruits: Exploring regional and commercial varieties

Published:2024-06 Issue: Volume:442 Page:138403
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Gonçalves David^ORCID,Gouveia Carla S.S.^ORCID,Ferreira Maria J.,Ganança José F.T.,Pinto Diana C.G.,Pinheiro de Carvalho Miguel A.A.

Funder

University of Madeira

University of Tras-os-Montes and Alto Douro

Laboratório Associado para a Química Verde

University of Aveiro

Faculty of Science and Engineering, University of Manchester

Ministério da Ciência, Tecnologia e Ensino Superior

FCT

Publisher

Elsevier BV

Reference35 articles.

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2. The Odyssey of Bioactive Compounds in Avocado (Persea americana) and their Health Benefits;Bhuyan;Antioxidants,2019

3. Fatty acid content of avocados (Persea americana Mill. cv. Hass) in relation to orchard altitude and fruit maturity stage;Carvalho;Agronomia Colombiana,2015

4. Nutritional Indices for Assessing Fatty Acids: A Mini-Review;Chen;International Journal of Molecular Sciences,2020

5. Avocado (Persea americana Mill.) by-products and their impact: From bioactive compounds to biomass energy and sorbent material for removing contaminants. A review;Colombo;International Journal of Food Science & Technology,2019

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