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

Journal of the Science of Food and Agriculture

Volumn 87, Issue 15, 2007, Pages 2880-2885

  Mostert, Mathilda E ^a   Botha, Ben M ^b   Du Plessis, Lourens M ^c   Duodu, Kwaku G ^a  

^a UNIVERSITY OF PRETORIA   (South Africa)

^b TSHWANE UNIVERSITY OF TECHNOLOGY   (South Africa)

^c DSI CSIR Nanotechnology Innovation Centre   (South Africa)

Author keywords

Avocado oil; Hexane; Scanning electron microscopy; Supercritical carbon dioxide

Indexed keywords

PERSEA AMERICANA;

EID: 36749083626     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.3051     Document Type: Article

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