Effect of Thermal Stage in the Processing Avocado by Flash Vacuum Expansion: Effect on the Antioxidant Capacity and the Qualitaty of the Mash: Antioxidant capacity and quality of processing avocado by flash vacuum-expansion

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Bibliographic Details
Published in:Journal of food processing and preservation 2017-10, Vol.41 (5), p.e13118
Main Authors: Vargas-Ortiz, Manuel, Servent, Adrien, Rodríguez-Jimenes, Guadalupe, Pallet, Dominique, Salgado-Cervantes, Marco
Format: Article
Language:English
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ISSN:0145-8892
DOI:10.1111/jfpp.13118