Perucini-Avendaño, M.; Salgado-León, L.; Peña-Barrientos, A.; Sánchez-Quezada, V.; Campos-Vega, R.; Loarca-Piña, G.
Changes in Phenolic Compounds, Antioxidant Capacity, Color, and Microstructure of Hass Avocado (Persea americana) Peel During Ripening. Molecules 2026, 31, 3280.
https://doi.org/10.3390/molecules31183280
AMA Style
Perucini-Avendaño M, Salgado-León L, Peña-Barrientos A, Sánchez-Quezada V, Campos-Vega R, Loarca-Piña G.
Changes in Phenolic Compounds, Antioxidant Capacity, Color, and Microstructure of Hass Avocado (Persea americana) Peel During Ripening. Molecules. 2026; 31(18):3280.
https://doi.org/10.3390/molecules31183280
Chicago/Turabian Style
Perucini-Avendaño, Madeleine, Lorraine Salgado-León, Alberto Peña-Barrientos, Vanessa Sánchez-Quezada, Rocio Campos-Vega, and Guadalupe Loarca-Piña.
2026. "Changes in Phenolic Compounds, Antioxidant Capacity, Color, and Microstructure of Hass Avocado (Persea americana) Peel During Ripening" Molecules 31, no. 18: 3280.
https://doi.org/10.3390/molecules31183280
APA Style
Perucini-Avendaño, M., Salgado-León, L., Peña-Barrientos, A., Sánchez-Quezada, V., Campos-Vega, R., & Loarca-Piña, G.
(2026). Changes in Phenolic Compounds, Antioxidant Capacity, Color, and Microstructure of Hass Avocado (Persea americana) Peel During Ripening. Molecules, 31(18), 3280.
https://doi.org/10.3390/molecules31183280
