Extruded and Enzyme-Fractionated Avocado (<i>Persea americana</i> Mill.) Seed Flour as an Ingredient for Frankfurter-Type Sausages: Technological, Physicochemical, and Sensory Implications.

Foods · 2026 · PMC13164362 · PMID 42121557

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a decreasing trendno p-value reported

While no statistically significant differences were detected between corresponding NEF and EF fractions, likely due to variability within the data, a decreasing trend in antioxidant activity was observed in EF F2 and EF F3.

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Quoted from the open-access full text in Europe PMC under the licence the publisher applied. The sentence is reproduced exactly as published; the emphasis is ours.

Extruded and Enzyme-Fractionated Avocado (&lt;i&gt;Persea americana&lt;/i&gt; Mill.) Seed Flour as an Ingredient for Frankfurter-Type Sausages: Technological, Physicochemical, and Sensory Implications.

The sentences

Extruded and Enzyme-Fractionated Avocado (<i>Persea americana</i> Mill.) Seed Flour as an Ingredient for Frankfurter-Type Sausages: Technological, Physicochemical, and Sensory Implications.