Characterization of micro-components of avocado oil extracted with supercritical carbon dioxide and their effect on its oxidative stability
The main objective of this study was to determine the effect of fruit ripeness and drying method on the oxidative stability and micro-component content of avocado oil extracted with supercritical carbon dioxide (SC-CO2). A secondary objective was to determine the effect of fruit ripeness, method of...
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2013
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| Online Access: | http://hdl.handle.net/2263/25291 http://upetd.up.ac.za/thesis/available/etd-06062008-132406/ |