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The influence of cooking methods and some marinades on polycyclic aromatic hydrocarbon formation in beef meat
(Taylor & Francis Inc, 2020)
This study aimed to determine the effect of various marinades and their
concentrations, as well as various cooking procedures, on polycyclic aromatic
hydrocarbon (PAH) formation in cooked beef. The PAH levels in meat ...
Vinca major subsp. hirsuta’nın antioksidan aktivitesinin ve RP-HPLC-UV ile fenolik bileşenlerinin belirlenmesi
(Artvin Çoruh Üniversitesi, 2015)
Bu çalışma, Vinca major subsp. hirsuta’nın fenolik içeriğinin ve antioksidan aktivitesinin belirlenmesi amacıyla yürütülmüştür. Bitkinin fenolik içeriğinin belirlenmesi için ters fazlı yüksek performanslı sıvı kromatografisi ...
The effects of dietary flavonoid supplementation on the antioxidant status of laying hens
(FACTA-FUNDACIO ARNCO CIENCIA TECNOLOGIA AVICOLAS, 2016)
Ninety-six 28-week-old Lohmann White laying hens were utilized to test the antioxidant effects of flavonoids (hesperidin, naringin, and quercetin at 0.5 g/kg diet) during an 8-wk experimental period. At the end of the ...