Zobrazeno 1 - 10
of 130
pro vyhledávání: '"mineral substances"'
Autor:
ESLANDA A. KHALILOVA, SVETLANA TS. KOTENKO, ELVIRA A. ISLAMMAGOMEDOVA, Aida A. Abakarova, DINARA A. ALIVERDIEVA
Publikováno v:
Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry, Vol 23, Iss 2, Pp 141-154 (2022)
Climate is a modulator of the biological potential of grapes and wine products. The present study considers the climate gradient of the terroir of the Derbent district (Mugarty village) of the Republic of Dagestan, located on the terraced accumulativ
Externí odkaz:
https://doaj.org/article/92da3a10f2ce416c8563bb76a4997dce
Autor:
Y. V. Lesyk, A. Z. Dychok-Niedzielska, О. V. Boiko, О. F. Honchar, М. І. Bashchenko, І. І. Kovalchuk, B. V. Gutyj
Publikováno v:
Regulatory Mechanisms in Biosystems, Vol 13, Iss 1, Pp 60-66 (2022)
Nanotechnologies are developing continuously, and their use is becoming more diverse and concrete, with high potential to improve the products of animal husbandry and animals in general. Yet, there have been few studies of nanotechnologies in those s
Externí odkaz:
https://doaj.org/article/e5ef07d4ab0c4209991fcae3668046a5
Autor:
Andra Suler, Dana Popa, Răzvan Popa, Carmen Nicolae, Marius Maftei, Gabriela Maloș, Gabriel Maloș
Publikováno v:
Scientific Papers Animal Science and Biotechnologies, Vol 43, Iss 2, Pp 380-380 (2023)
Transformation of milk in Telemea cheese is a complex process based on proteins concentration with a variable percent of fat and mineral substances and elimination of lactose and water in important quantity. The transformation of milk in different as
Externí odkaz:
https://doaj.org/article/488bd18f171740c180d02e1aa21de8dd
Autor:
О. V. Boiko, О. F. Honchar, Y. V. Lesyk, І. І. Kovalchuk, B. V. Gutyj, A. Z. Dychok-Niedzielska
Publikováno v:
Regulatory Mechanisms in Biosystems, Vol 12, Iss 2, Pp 335-340 (2021)
Using nanotechnologies to obtain compounds of mineral substances is promising because of the importance of the amount of mineral substances, but the limiting factor is particularly their bioavailability in the digestive tract. The conducted studies d
Externí odkaz:
https://doaj.org/article/e20c2857f889446a9b07bd0174938fe8
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