Physicochemical and bioactive compounds at edible ripeness of eleven varieties of avocado ( Persea americana ) cultivated in the Andean Region of Peru-Reference-Cited by-同舟云学术

Physicochemical and bioactive compounds at edible ripeness of eleven varieties of avocado ( Persea americana ) cultivated in the Andean Region of Peru

Published:2021-08-16 Issue:10 Volume:56 Page:5040-5049
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int. J. Food Sci. Technol.

Author:

Huaman‐Alvino Cinthya¹,Chirinos Rosana¹^ORCID,Gonzales‐Pariona Fernando²,Pedreschi Romina³^ORCID,Campos David¹^ORCID

Affiliation:

1. Instituto de Biotecnología Universidad Nacional Agraria La Molina Av. La Molina s/n, La Molina Lima Peru

2. Facultad de Ciencias Agrarias Universidad Nacional Hermilio Valdizan Av. Universitaria N° 601‐607, Pillco Marca Huánuco Peru

3. Escuela de Agronomía Pontificia Universidad Católica de Valparaíso Calle San Francisco s/n La Palma Chile

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.15287

Reference44 articles.

1. Fatty acid and volatile organic compound profiling of avocado germplasm grown under East-Central Florida conditions

2. Simultaneous Determination of Tocopherols and Tocotrienols in Hazelnuts by a Normal Phase Liquid Chromatographic Method

3. The hydrophilic and lipophilic contribution to total antioxidant activity

4. The Odyssey of Bioactive Compounds in Avocado (Persea americana) and their Health Benefits

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