Sensory analysis and quality index of different compounds obtained between avocado oil and olive oil
Recently avocado oil has emerged as an alternative to olive oil because of its physicochemical and nutritional characteristics. However, the research is still in the initial stages of testing, where countless evaluations are carried out in order to prove the viability of the oil. One of the main eva...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Universidade Federal de Rondonópolis
2019-10-01
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| Series: | Scientific Electronic Archives |
| Subjects: | |
| Online Access: | https://sea.ufr.edu.br/index.php?journal=SEA&page=article&op=view&path=794 |