Soja ardido, quemada y fermentada: Cambios en proteínas, lípidos y compuestos fenólicos y sus consecuencias en la dieta animal

Autor: Wenneck, Guilherme Soares, Wenneck, Gustavo Soares, Saath, Reni, Volpato, Camila de Souza, Araujo, Larissa Leite de, Sá, Nathália de Oliveira

Publikováno v: Research, Society and Development; Vol. 10 No. 2; e31110212561
Research, Society and Development; Vol. 10 Núm. 2; e31110212561
Research, Society and Development; v. 10 n. 2; e31110212561
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI

Staying on top as one of the world's largest meat producers and exporters requires high-protein, high-energy foods. In this context, Brazil is privileged since, worldwide, it is one of the largest soy producers, whose grain has high commercial and nu

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3056::6e685770a71b759b792d8e284edffffa
https://rsdjournal.org/index.php/rsd/article/view/12561