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This study compares the stability and phenolic contents of avocado oil fortified with phloridzin (at 300 ppm) and encapsulated with alginate or the combination of alginate and hydroxypropyl methylcellulose (HPMC) (at a ratio of 3:1), over a 90-day storage period at 37°C. The storage stability of unencapsulated avocado oil (control), and encapsulated oils without any added antioxidant, or with butylated...
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