00987naa a2200313 a 450000100080000000500110000800800410001902400560006010000160011624501730013226000090030565000160031465000110033065000240034165000230036565000130038865000120040165000100041365000180042365000230044170000260046470000220049070000200051270000250053270000210055770000190057870000180059777300580061521100402019-11-11       2019    bl uuuu     u00u1 u    #d7 ahttps://doi.org/10.1016/j.foodchem.2019.02.0142DOI1 aSANTANA, I.  aHass avocado (Persea americana Mill.) oil enriched in phenolic compounds and tocopherols by expeller-pressing the unpeeled microwave dried fruit.h[electronic resource]  c2019  aAvocado oil  aDrying  aOxidative stability  aPhenolic compounds  aRipening  aAbacate  aÓleo  aÓleo Vegetal  aSecagem Artificial1 aCASTELO-BRANCO, V. N.1 aGUIMARÃES, B. M.1 aSILVA, L. DE O.1 aPEIXOTO, V. O. DI S.1 aCABRAL, L. M. C.1 aFREITAS, S. P.1 aTORRES, A. G.  tFood Chemistrygv. 286, n. 15, p. 354-361, jul. 2019.