HIGHLIGHTS
- who: (Print and colleagues from the (UNIVERSITY) have published the research work: Food Sci. Technol, Campinas, 41(Suppl. 2): 633-636, December 2021 633/636 633 Food Science and Technology, in the Journal: (JOURNAL) of 36,/Dec/2021
- what: The seed oil content of Acer triflorum was 33.44 ± 0.098% and revealed the presence of 16 fatty_acids, of which nervonic acid was 4.50 ± 0.144% and erucic acid was 0.74 ± 0.049%.
- how: In this experiment pulse NMR and gas chromatography were used to determine the seed oil content and . . .
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