Research Article
Preliminary Studies of Chemical and Physical Properties of Two Varieties of Avocado Seeds Grown in Chile
Figure 1
Evolution of the color change given by ΔE (a), the linearized Michaelis–Menten-type curves (b), and the adjustment to first-order kinetics for enzymatic browning (c) of SH and SNC.
(a) |
(b) |
(c) |