Preliminary Studies of Chemical and Physical Properties of Two Varieties of Avocado Seeds Grown in Chile

<div>Thermal analysis of the plant tissue of the SH and SNC endosperm. Peak 1: evaporation of water; peak 2: fusion of starch; peak 3: lipid fusion; peak 4: fusion of frozen water. <i>T</i><sub>g</sub>: glass transition.</div>

Journal of Food Quality

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Figure 3

Figure 3: Preliminary Studies of Chemical and Physical Properties of Two Varieties of Avocado Seeds Grown in Chile 