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, PROTEÍNAS, 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, p. 1-8, 2017Tradução . . Disponível em: https://doi.org/10.1002/jsfa.8730. Acesso em: 12 set. 2024.APA
Sbardella, M., Racanicci, A. M. C., Gois, F. D., Lima, C. B. de, Migotto, D. L., Costa, L. B., & Miyada, V. S. (2017). 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, 1-8. 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. 2017 ; 1-8.[citado 2024 set. 12 ] 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. 2017 ; 1-8.[citado 2024 set. 12 ] Available from: https://doi.org/10.1002/jsfa.8730