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March 11, 2009Journal of Agricultural and Food Chemistry

Fatty Acids, Sterols, and Antioxidant Activity in Minimally Processed Avocados during Refrigerated Storage

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LPLucía PlazaCentro de Investigación Docencia y Consultoria AdministrativaCSConcepción Sánchez‐MorenoInstituto de Ciencia y Tecnología de Alimentos y NutriciónSPSonia de Pascual‐TeresaInstituto de Ciencia y Tecnología de Alimentos y Nutrición

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Plaza et al. (2009) studied this question.

synapsesocial.com/papers/6a75202f99129e9915f56fbahttps://doi.org/10.1021/jf900541r
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