1 document found, page 1 of 1
Sort by
Issue Date
Comparative analysis of antioxidant and fatty acid composition in avocado (Pers...
Gonçalves, David; Gouveia, Carla S. S.; Ferreira, Maria J.; Ganança, José F. T.; Pinto, Diana C. G.; Carvalho, Miguel A. A. Pinheiro dehytochemical and biochemical properties. Aiming to evaluate the antioxidant quality and fatty acid composi tion with a commercial avocado, flours were obtained from five varieties (four regional and one commercial Hass) across different tissues (pulp and by-products) and cycles (years and on-tree maturation stages). Results showed that a regional variety with thin purple skin had the highest antioxidant qualiti...
Date: 2024
|
Origin: DigitUMa - Repositório da Universidade da Madeira