Fatty acids, sterols, and antioxidant activity in minimally processed avocados during refrigerated storage

Journal of Agricultural and Food Chemistry

Volumn 57, Issue 8, 2009, Pages 3204-3209

  Plaza, Lućia ^a   Sánchez Moreno, Concepción ^a   De Pascual Teresa, Sonia ^a   De Ancos, Begoña ^a   Cano, M Pilar ^a  

^a INSTITUTO DEL FRÍO CSIC   (Spain)

Author keywords

Antioxidant activity; Avocado; Fatty acids; Minimal processing; Persea americana Mill.; Phytosterols; Refrigerated storage

Indexed keywords

ANTIOXIDANT; FATTY ACID; PHYTOSTEROL;

ARTICLE; AVOCADO; CHEMISTRY; COLD; FOOD HANDLING; FOOD PRESERVATION; METHODOLOGY;

ANTIOXIDANTS; COLD TEMPERATURE; FATTY ACIDS; FOOD HANDLING; FOOD PRESERVATION; PERSEA; PHYTOSTEROLS;

PERSEA AMERICANA;

EID: 65349093457     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf900541r     Document Type: Article

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