Properties of the avocado oil extracted using centrifugation and ultrasound-assisted methods.
M R Pérez-SaucedoE I Jiménez-RuizJ G Rodríguez-CarpenaJ A Ragazzo-SánchezJ A UlloaJ C Ramírez-RamírezC R Gastón-PeñaPedro Ulises Bautista-RosalesPublished in: Food science and biotechnology (2021)
The online version contains supplementary material available at 10.1007/s10068-021-00940-w.