@article{ajfst2020813,
author={{Nakavoua, Aristide. H. W. and Mikolo, Bertin and Loumouamou¨¦, Aubin.N. and Figu¨¦r¨¦do, G.},
title={Study of the Maturation of <i>D</i><i>acryodes</i><i> </i><i>Edulis</i><i> </i>Oil Placed in Two Different Storage Conditions},
journal={American Journal of Food Science and Technology},
volume={8},
number={1},
pages={19--23},
year={2020},
url={http://pubs.sciepub.com/ajfst/8/1/3},
issn={2333-4835},
abstract={The maturation of oil extracted from the safou oil <i>D</i><i>acryodes</i><i> </i><i>Edulis</i><i> </i>preserved at low temperature (6ˇăC) and at 30ˇăC is monitored during a 11 month storage, comparing physical chemistry. Thus, analysis of saponification, the information provided by the peroxide and behavior of acid value and ester indices have yielded an overall behavior of the oil in the safou storage thereof being correlated to the variation of the levels of AG.This study reveals that as the safou fruit, the oil contained in the pulp degraded itself quickly during the maturation, especially in storage conditions at moderate temperature.},
doi={10.12691/ajfst-8-1-3}
publisher={Science and Education Publishing}
}