Analysis of the Effect of Long-Term Electric Field Treatment on the Spatial Configuration of Fatty Acids in Raw Avocado Oil (Persea americana Mill var. Hass)

The primary goal of this research was to determine the stability of fatty acids in raw avocado oil when exposed to various electric field treatment conditions (voltage: 5 Kilo-Volts cm-1, frequency: 720 Hertz and treatment time: 5, 10, 15, 20

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