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Stability of the lipid fraction of avocado puree obtained by flash vacuum-expansion process

Vargas-Ortiz Manuel, Servent Adrien, Salgado-Cervantes Marco, Pallet Dominique. 2017. Stability of the lipid fraction of avocado puree obtained by flash vacuum-expansion process. Innovative Food Science and Emerging Technologies, 41 : pp. 109-116.

Journal article ; Article de revue à facteur d'impact
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Quartile : Q1, Sujet : FOOD SCIENCE & TECHNOLOGY

Classification Agris : Q02 - Food processing and preservation

Champ stratégique Cirad : Axe 3 (2014-2018) - Alimentation durable

Auteurs et affiliations

  • Vargas-Ortiz Manuel, Instituto Tecnologico de Veracruz (MEX)
  • Servent Adrien, CIRAD-PERSYST-UMR Qualisud (FRA)
  • Salgado-Cervantes Marco, Instituto Tecnologico de Veracruz (MEX)
  • Pallet Dominique, CIRAD-PERSYST-UMR Qualisud (FRA)

Source : Cirad-Agritrop (https://agritrop.cirad.fr/584196/)

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