HIGHLIGHTS
- who: (Print and colleagues from the (UNIVERSITY) have published the research work: Food Sci. Technol, Campinas, 40(Suppl. 2): 538-544, December 2020 538 538/544 Food Science and Technology, in the Journal: (JOURNAL) of 44,/Dec/2020
- what: The aim of this study was to characterize the obtained from seeds of by physicochemical quality parameters oxidative stability antioxidant activity quality indexes optical and thermal stability and its fatty acid profile. This analysis demonstrated that C. adamantium seed oil is a rich source of natural antioxidant.
- how: The authors obtained the DSC curves . . .
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