يعرض 1 - 6 نتائج من 6 نتيجة بحث عن '"Beta-ácidos"', وقت الاستعلام: 0.43s تنقيح النتائج
  1. 1
    Academic Journal
    Desempenho de cultivares de lúpulo (Humulus lupulus L.) sob o sistema de dupla safra anual sob suplementação artificial de luz em clima subtropical

    المؤلفون: Nathalia Rodrigues Leles, Alessandro Jefferson Sato, Giovane Moreno, Laura Baiocco Araldi, Andrey de Leon Dorigan de Almeida, Vitor Weirich De Carli, Sergio Ruffo Roberto

    المصدر: Semina: Ciências Agrárias, Vol 45, Iss 6 (2024)

    مصطلحات موضوعية: Alfa-ácidos, Beta-ácidos, Fotoperíodo, Óleos essenciais, Safra extemporânea., Agriculture (General), S1-972

    وصف الملف: electronic resource

    Relation: https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/51322; https://doaj.org/toc/1676-546X; https://doaj.org/toc/1679-0359

    URL الوصول: https://doaj.org/article/da3d20d3a4fe4527a261c23544b4e0df

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  2. 2
    Dissertation/ Thesis
    Identificação de compostos voláteis importantes para o aroma da carne assada de frangos suplementados com β-ácidos do lúpulo
    Identification of volatile compounds important for the aroma of roasted chicken meat supplemented with β-hops acids

    المؤلفون: Almeida, Larissa Chirino de

    Thesis Advisors: Bogusz Junior, Stanislau

    مصطلحات موضوعية: β-hops acids, aroma, beta-ácidos de lúpulo, carne assada de frango, Flavour, roasted chicken meat, voláteis, volatile

    وصف الملف: application/pdf

    الاتاحة: http://www.teses.usp.br/teses/disponiveis/75/75133/tde-24072018-172147/

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  3. 3
    Dissertation/ Thesis
    Identificação de compostos voláteis importantes para o aroma da carne assada de frangos suplementados com β-ácidos do lúpulo
    Identification of volatile compounds important for the aroma of roasted chicken meat supplemented with β-hops acids

    المؤلفون: Larissa Chirino de Almeida

    Thesis Advisors: Stanislau Bogusz Junior, Emanuel Carrilho, Leandro Wang Hantao, Renata Tieko Nassu

    المصدر: Biblioteca Digital de Teses e Dissertações da USPUniversidade de São PauloUSP.

    مصطلحات موضوعية: aroma, beta-ácidos de lúpulo, carne assada de frango, voláteis, β-hops acids, Flavour, roasted chicken meat, volatile

    الاتاحة: http://www.teses.usp.br/teses/disponiveis/75/75133/tde-24072018-172147/

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  4. 4
    Improving meat quality through cattle feed enriched with mate extract: an integrated approach of the metabolic profile and redox chemistry of meat

    المؤلفون: Zawadzki, Andressa de

    Thesis Advisors: Cardoso, Daniel Rodrigues, Colnago, Luiz Alberto

    مصطلحات موضوعية: análise metabolômica, animal feed, beef, beta ácidos, beta acids, cattle feed, dieta animal, Mate, meat, metabolomics, química da carne, redox status, status redox

    وصف الملف: application/pdf

    الاتاحة: http://www.teses.usp.br/teses/disponiveis/75/75133/tde-07022018-105415/

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  5. 5
    Dissertation/ Thesis
    Improving meat quality through cattle feed enriched with mate extract: an integrated approach of the metabolic profile and redox chemistry of meat

    المؤلفون: Andressa de Zawadzki

    Thesis Advisors: Daniel Rodrigues Cardoso, Luiz Alberto Colnago, Lilia Maria Ahrné

    المصدر: Biblioteca Digital de Teses e Dissertações da USPUniversidade de São PauloUSP.

    مصطلحات موضوعية: análise metabolômica, beta ácidos, dieta animal, Mate, química da carne, status redox, animal feed, beef, beta acids, cattle feed, meat, metabolomics, redox status

    الاتاحة: http://www.teses.usp.br/teses/disponiveis/75/75133/tde-07022018-105415/

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  6. 6
    Dissertation/ Thesis
    Identificação de compostos voláteis importantes para o aroma da carne assada de frangos suplementados com β-ácidos do lúpulo ; Identification of volatile compounds important for the aroma of roasted chicken meat supplemented with β-hops acids

    المؤلفون: Almeida, Larissa Chirino de

    المساهمون: Bogusz Junior, Stanislau

    مصطلحات موضوعية: aroma, beta-ácidos de lúpulo, carne assada de frango, voláteis, β-hops acids, Flavour, roasted chicken meat, volatile

    وصف الملف: application/pdf

    Relation: http://www.teses.usp.br/teses/disponiveis/75/75133/tde-24072018-172147/

    الاتاحة: http://www.teses.usp.br/teses/disponiveis/75/75133/tde-24072018-172147/
    https://doi.org/10.11606/D.75.2018.tde-24072018-172147

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