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Akademický článek

Characterization of key flavor substances and their microbial sources in traditional sour bamboo shoots.

Autor: Tang H; Guangdong Provincial Key Laboratory of Utilization and Conservation of Food and Medicinal Resources in Northern Region, Shaoguan University, Shaoguan City, Guangdong 512005, China; Henry Fok School of Food Science and Technology, Shaoguan University, Shaoguan City, Guangdong 512005, China., Ma JK; School of Food & Pharmaceutical Engineering, Zhaoqing University, Zhaoqing City, Guangdong 526061, China. Electronic address: jinkuima@gmail.com., Chen L; Henry Fok School of Food Science and Technology, Shaoguan University, Shaoguan City, Guangdong 512005, China., Jiang LW; College of Food Science and Technology, Hunan Agricultural University, Changsha City, Hunan 410128, China., Kang LZ; Henry Fok School of Food Science and Technology, Shaoguan University, Shaoguan City, Guangdong 512005, China., Guo YY; Henry Fok School of Food Science and Technology, Shaoguan University, Shaoguan City, Guangdong 512005, China., Men GY; Guangdong Provincial Key Laboratory of Utilization and Conservation of Food and Medicinal Resources in Northern Region, Shaoguan University, Shaoguan City, Guangdong 512005, China., Nie DX; Henry Fok School of Food Science and Technology, Shaoguan University, Shaoguan City, Guangdong 512005, China., Zhong RM; Guangdong Provincial Key Laboratory of Utilization and Conservation of Food and Medicinal Resources in Northern Region, Shaoguan University, Shaoguan City, Guangdong 512005, China. Electronic address: zhongrm9898@163.com.

Publikováno v: Food chemistry [Food Chem] 2024 Mar 30; Vol. 437 (Pt 1), pp. 137858. Date of Electronic Publication: 2023 Oct 29.

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Effects of dietary conjugated linoleic acid (CLA), n-3 and n-6 fatty acids on performance and carcass traits of broiler chickens

Autor: Royan, M, Men, GY, Othman, F, Sazili, AQ, Navidshad, B

Publikováno v: African Journal of Biotechnology; Vol 10, No 75 (2011); 17379-17384

An experiment was conducted on broiler chickens to study the effects of conjugated linoleic acid (CLA), fish oil, soybean oil or their mixtures (at 7% for single and 3.5% + 3.5% for mixtures) as well as up 12% dosage of palm oil, on the performance a

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=78975075580c::22bce22f57b96025274e68ddea5f8d4a
https://www.ajol.info/index.php/ajb/article/view/97865

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