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Sensory Characteristics and Volatile Components of Dry Dog Foods Manufactured with Sorghum Fractions
Descriptive sensory analysis and gas chromatography-mass spectrometry (GC-MS) with a modified headspace solid-phase microextraction (SPME) method was performed on three extruded dry dog food diets manufactured with different fractions of red sorghum and a control diet containing corn, brewer’s rice,...
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| Vydáno v: | Molecules |
|---|---|
| Hlavní autoři: | , |
| Médium: | Artigo |
| Jazyk: | Inglês |
| Vydáno: |
MDPI
2017
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| Témata: | |
| On-line přístup: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6152749/ https://ncbi.nlm.nih.gov/pubmed/28629123 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/molecules22061012 |
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