Avocado oil: The color of quality

ACS Symposium Series

Volumn 983, Issue , 2008, Pages 328-349

  Wong, M ^a   Ashton, O ^a   Requejo Jackman, C ^b   McGhie, T ^b   White, A ^b   Eyres, L ^c   Sherpa, N ^a   Woolf, A ^b  

^a MASSEY UNIVERSITY   (New Zealand)

^b THE NEW ZEALAND INSTITUTE FOR PLANT AND FOOD RESEARCH LIMITED   (New Zealand)

^c Oils and Fats Group N Z Institute of Chemistry   (New Zealand)

Author keywords

[No Author keywords available]

Indexed keywords

CHLOROPHYLL; COLOR; EXTRACTION; FRUITS; OIL SHALE; PIGMENTS; TISSUE;

CAROTENOID PIGMENTS; CHLOROPHYLL PIGMENTS; EXTRACTION PROCESS; FRUIT STORAGE; OXYGEN LEVELS; PERSEA AMERICANA; PIGMENT CONCENTRATION; PROCESSING CONDITION;

OILS AND FATS;

EID: 84905589002     PISSN: 00976156     EISSN: 19475918     Source Type: Book Series    
DOI: 10.1021/bk-2008-0983.ch024     Document Type: Conference Paper

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