Effect of hop beta-acids as dietary supplement for broiler chickens on meat composition and redox stability (2018)
- Authors:
- USP affiliated authors: BOGUSZ JUNIOR, STANISLAU - IQSC ; CARDOSO, DANIEL RODRIGUES - IQSC
- Unidade: IQSC
- DOI: 10.1016/j.foodres.2017.10.072
- Assunto: FRANGOS DE CORTE
- Language: Inglês
- Imprenta:
- Source:
- Título do periódico: Food Research International
- ISSN: 0963-9969
- Volume/Número/Paginação/Ano: v. 105, p. 210-220, 2018
- Este periódico é de assinatura
- Este artigo NÃO é de acesso aberto
- Cor do Acesso Aberto: closed
-
ABNT
ZAWADZKI, A et al. Effect of hop beta-acids as dietary supplement for broiler chickens on meat composition and redox stability. Food Research International, v. 105, p. 210-220, 2018Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2017.10.072. Acesso em: 23 abr. 2024. -
APA
Zawadzki, A., Alloo, C., Grossi, A. B., Nascimento, E. S. P., Almeida, L. C., Bogusz Junior, S., et al. (2018). Effect of hop beta-acids as dietary supplement for broiler chickens on meat composition and redox stability. Food Research International, 105, 210-220. doi:10.1016/j.foodres.2017.10.072 -
NLM
Zawadzki A, Alloo C, Grossi AB, Nascimento ESP, Almeida LC, Bogusz Junior S, Skibsted LH, Cardoso DR. Effect of hop beta-acids as dietary supplement for broiler chickens on meat composition and redox stability [Internet]. Food Research International. 2018 ; 105 210-220.[citado 2024 abr. 23 ] Available from: https://doi.org/10.1016/j.foodres.2017.10.072 -
Vancouver
Zawadzki A, Alloo C, Grossi AB, Nascimento ESP, Almeida LC, Bogusz Junior S, Skibsted LH, Cardoso DR. Effect of hop beta-acids as dietary supplement for broiler chickens on meat composition and redox stability [Internet]. Food Research International. 2018 ; 105 210-220.[citado 2024 abr. 23 ] Available from: https://doi.org/10.1016/j.foodres.2017.10.072 - Chemical composition, antioxidant and antibacterial activities of essential oil from Cymbopogon densiflorus (Steud.) stapf flowers
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Informações sobre o DOI: 10.1016/j.foodres.2017.10.072 (Fonte: oaDOI API)
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