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3 matching references were found.

López, M.G.; Guzmán, G.R.; Dorantes, A.L., Solid-phase microextraction and gas chromatography-mass spectrometry of volatile compounds from avocado puree after microwave processing, J. Chromatogr. A, 2004, 1036, 1, 87-90, https://doi.org/10.1016/j.chroma.2004.03.020 . [all data]

Moreno, A.O.; Dorantes, L.; Galíndez, J.; Guzmán, R.I., Effect of different extraction methods on fatty acids, volatile compounds, and physical and chemical properties of avocado (Persea americana Mill.) oil, J. Agric. Food Chem., 2003, 51, 8, 2216-2221, https://doi.org/10.1021/jf0207934 . [all data]

Guzman-Geronimo, R.; Lopez, M.G.; Dorantes-Alvarez, L., Microwave processing of avocado: volatile flavor profiling and olfactometry, Innvative Food Sci. Eng. Technol., 2008, 9, 501-506. [all data]