Determination of the Chemical Composition of Avocado (Persea Americana) Seed

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Authors

  • Nonso Collins Ejiofor
  • Ikechukwu Edwin Ezeagu
  • Moses Babatunde Ayoola
  • Emmanuel Arinze Umera

DOI:

https://doi.org/10.17140/aftnsoj-se-2-107

Keywords:

Chemical components, Persea americana, Proximate, Nutrients

Abstract

Received: January 19th, 2018 Accepted: February 7th, 2018

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Published

2018-12-30

How to Cite

Ejiofor, N. C., Ezeagu, I. E., Ayoola, M. B., & Umera, E. A. (2018). Determination of the Chemical Composition of Avocado (Persea Americana) Seed. Advances in Food Technology and Nutrition Sciences, 4(3), S51-S55. https://doi.org/10.17140/aftnsoj-se-2-107

Issue

Vol. 4 (2018): Special Edition 2

Section

Articles

License

Copyright (c) 2018 Nonso Collins Ejiofor, Ikechukwu Edwin Ezeagu, Moses Babatunde Ayoola, Emmanuel Arinze Umera

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

All content published in Advances in Food Technology and Nutrition Sciences (AFTNS) is licensed under the Creative Commons Attribution 4.0 International License (CC BY 4.0). This license allows anyone to copy, distribute, transmit, and adapt the work — including for commercial purposes — provided appropriate credit is given to the original author(s) and source.