Effect of Different Extraction Methods on Fatty Acids, Volatile Compounds, and Physical and Chemical Properties of Avocado (Persea americana Mill.) Oil-Reference-Cited by-同舟云学术

Effect of Different Extraction Methods on Fatty Acids, Volatile Compounds, and Physical and Chemical Properties of Avocado (Persea americana Mill.) Oil

Published:2003-03-08 Issue:8 Volume:51 Page:2216-2221
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Moreno Alicia Ortiz¹,Dorantes Lidia¹,Galíndez Juvencio¹,Guzmán Rosa I.¹

Affiliation:

1. Department of Biochemical Engineering, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, México City, Mexico, and Violetas 203 La Florida Satélite, Estado de México C.P. 53160, Mexico

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf0207934

Reference34 articles.

1. Krumel, D. Lípidos. InNutrición y Dietoterapia de Krause, new ed.; Kathleen, M. L., Escott-Stump, M. S., Eds.; McGraw-Hill Interamericana: New York, 1998; pp 49−61.

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