Changes in the fatty acids of avocado oil during maturation
1995
L. Martín Nieto | M. V. Moren Romero
The minimum fat richness of avocados necessary for marketing of the fruit is 8%, although after vegetative maturation values of about 20% or more are reached, the values depending on the variety. In the period between harvesting, when commercial maturity is reached, and full maturation, not only is the fat content increased but changes also occur in the fat composition, the unsaturated fatty acids increasing while the amount of saturated fatty acids decreases.
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书目信息
Grasas y Aceites
卷
46
期
2
页码
92
- 95
ISSN
0017-3495 | 1988-4214
出版者
Consejo Superior de Investigaciones Científicas
其它主题
Fatty acid (content in); Ripening (influence of)
语言
英语
2024-12-11
DOAJ