Source: Journal of the Science of Food and Agriculture. Unidade: ESALQ
Subjects: ADITIVOS ALIMENTARES PARA ANIMAL, CARNES E DERIVADOS, COMPOSIÇÃO QUÍMICA, DIETA ANIMAL, LIPÍDEOS, LÚPULO, OXIDAÇÃO, SUÍNOS
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SBARDELLA, Maicon et al. Effects of dietary hop (Humulus lupulus L.) β -acids on quality attributes, composition and oxidative stability of pork meat. Journal of the Science of Food and Agriculture, v. 98, n. 6, p. 2385–2392, 2018Tradução . . Disponível em: https://doi.org/10.1002/jsfa.8730. Acesso em: 11 nov. 2024.APA
Sbardella, M., Racanicci, A. M. C., Gois, F. D., Lima, C. B. de, Migotto, D. L., Costa, L. B., & Miyada, V. S. (2018). Effects of dietary hop (Humulus lupulus L.) β -acids on quality attributes, composition and oxidative stability of pork meat. Journal of the Science of Food and Agriculture, 98( 6), 2385–2392. doi:10.1002/jsfa.8730NLM
Sbardella M, Racanicci AMC, Gois FD, Lima CB de, Migotto DL, Costa LB, Miyada VS. Effects of dietary hop (Humulus lupulus L.) β -acids on quality attributes, composition and oxidative stability of pork meat [Internet]. Journal of the Science of Food and Agriculture. 2018 ; 98( 6): 2385–2392.[citado 2024 nov. 11 ] Available from: https://doi.org/10.1002/jsfa.8730Vancouver
Sbardella M, Racanicci AMC, Gois FD, Lima CB de, Migotto DL, Costa LB, Miyada VS. Effects of dietary hop (Humulus lupulus L.) β -acids on quality attributes, composition and oxidative stability of pork meat [Internet]. Journal of the Science of Food and Agriculture. 2018 ; 98( 6): 2385–2392.[citado 2024 nov. 11 ] Available from: https://doi.org/10.1002/jsfa.8730
