Effect of fruit ripeness and method of fruit drying on the extractability of avocado oil with hexane and supercritical carbon dioxide-Reference-Cited by-同舟云学术

Effect of fruit ripeness and method of fruit drying on the extractability of avocado oil with hexane and supercritical carbon dioxide

Published:2007-09-11 Issue:15 Volume:87 Page:2880-2885
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Mostert Mathilda E,Botha Ben M,Plessis Lourens M Du,Duodu Kwaku G

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/jsfa.3051/fullpdf

Reference38 articles.

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3. Avocado: its oil and its unsaponifiables. Cosmetic use;Rancurel;Parfums, Cosmét Arômes,1985

4. Major Processed Products;Somogyi,1996

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