Influence of temperature and time during malaxation on fatty acid profile and oxidation of centrifuged avocado oil-Reference-Cited by-同舟云学术

Influence of temperature and time during malaxation on fatty acid profile and oxidation of centrifuged avocado oil

Published:2018-03-22 Issue:2 Volume:38 Page:223-230
ISSN:1678-457X
Container-title:Food Science and Technology
language:
Short-container-title:Food Sci. Technol

Author:

RAMÍREZ-ANAYA Jessica del Pilar¹,MANZANO-HERNÁNDEZ Ariana Jocelyn¹,TAPIA-CAMPOS Ernesto²,ALARCÓN-DOMÍNGUEZ Karina³,CASTAÑEDA-SAUCEDO Ma Claudia¹

Affiliation:

1. Centro Universitario del Sur, México

2. Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco, México

3. Instituto Tecnológico de Tamazula, México

Publisher

FapUNIFESP (SciELO)

Subject

Food Science,Biotechnology

Link

http://www.scielo.br/pdf/cta/v38n2/0101-2061-cta-1678-457X33116.pdf

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