Polyphenoloxidase and peroxidase in avocado pulp ( Persea americana Mill . )
نویسندگان
چکیده
The sensorial qualities, the nutritional value, and the large amount of vitamins of the avocado justify the expansion of the fruit consumption. The nutritional value of avocado is due to its high lipidic (8.4%) and proteic (1.2%) contents, which may reach 30% of its pulp. Due to its chemical composition it also becomes appropriate for industrial purposes (CANTO; SANTOS; TRAVAGLIN, 1980; TANGO; CARVALHO; SOARES, 2004).
منابع مشابه
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