Zobrazeno 1 - 10
of 4 637
pro vyhledávání: '"green tea powder"'
Autor:
Luo, Wei1,2,3 (AUTHOR) lw2023202303@163.com, Tan, Qisong1,2 (AUTHOR) gzutqs@163.com, Li, Hui1,2 (AUTHOR) ellenlihui@sina.cn, Ye, Tao1,2 (AUTHOR) xaoao1995@163.com, Xiao, Tao1,2 (AUTHOR) tianxingzhou@yeah.net, Tian, Xingzhou1,2 (AUTHOR) wangww14@lzu.edu.cn, Wang, Weiwei1,2 (AUTHOR)
Publikováno v:
Animals (2076-2615). Oct2024, Vol. 14 Issue 20, p3020. 19p.
Publikováno v:
Feed Industry. 2024, Vol. 45 Issue 15, p57-63. 7p.
Publikováno v:
Animals, Vol 14, Iss 20, p 3020 (2024)
This study was conducted to investigate the effects of different levels of Green Tea Powder on the performance, egg quality, serum immune and antioxidant indices, and cecal microflora of 300-day-old Chishui black-bone chickens during the peak laying
Externí odkaz:
https://doaj.org/article/aa287835e0bd41658b586c2e58659270
Autor:
Leila Nateghi, Fatemeh Zarei
Publikováno v:
Journal of Nutrition and Food Security, Vol 8, Iss 2, Pp 172-179 (2023)
Today there is an increasing demand for low-calorie and functional food products worldwide. Green tea powder (GTP) has antioxidant property due to its phenolic structure which makes it a good natural replacement for synthetic antioxidants. Stevia is
Externí odkaz:
https://doaj.org/article/089d53c8c55a4774b75e943afae49c7c
Autor:
Junying Li, Xueling Chang, Xiangming Chen, Ruiyu Ma, Renrong Qi, Wei Liu, Yan Li, Yi Wan, Qinqin Qiu, Qiance Shao, Aiqiao Liu, Kai Zhan
Publikováno v:
Poultry Science, Vol 102, Iss 10, Pp 102924- (2023)
ABSTRACT: The paper aimed to evaluate the effects of dietary inclusion of green tea powder (GTP) on laying performance, egg quality, and blood biochemical parameters of laying hens. A total of 240 Jingfen No. 6 laying hens (age, 24 wk) were randomly
Externí odkaz:
https://doaj.org/article/c965dc98fc4a48c8b828a777bf56abab
Publikováno v:
Scientific African, Vol 20, Iss , Pp e01698- (2023)
Since the discovery of acrylamide in heat-treated foods (crisps and biscuits) in April 2002, by a Swedish study, many efforts have been made to reduce acrylamide levels in foods. Consideration was given to reducing acrylamide levels by reducing Maill
Externí odkaz:
https://doaj.org/article/51d6c0c36d2f4a3c8d9d37b1e2bf4e6c
Autor:
Li, Junying *, Chang, Xueling, Chen, Xiangming, Ma, Ruiyu *, Qi, Renrong *, Liu, Wei *, Li, Yan *, Wan, Yi *, Qiu, Qinqin, Shao, Qiance, Liu, Aiqiao, Zhan, Kai
Publikováno v:
In Poultry Science October 2023 102(10)
Publikováno v:
In Scientific African July 2023 20
Autor:
Zhao, Zhangfeng, Dai, Zhengwei, Jiang, Xuming, Yu, Liaoyuan, Hu, Meijuan, Peng, Jiyu, Zhou, Fei
Publikováno v:
In Journal of Food Composition and Analysis April 2023 117
Autor:
Trimo, Lucyana1 lucy.trimo@gmail.com, Deliana, Yosini1, Fatimah, Sri1, Nainggolan, Mai Fernando1, Djali, Mohamad2
Publikováno v:
Jordan Journal of Biological Sciences. 2021, Vol. 14 Issue 3, p581-586. 6p.