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The serum uric acid levels through the inhibition of xanthine oxidase activity the effect of oregano essential oil on chicken meat lipid oxidation and peroxidation
Title The serum uric acid levels through the inhibition of xanthine oxidase activity the effect of oregano essential oil on chicken meat lipid oxidation and peroxidation [elektronický zdroj] / Mária Angelovičová ... [et al.] Author-s Angelovičová, Mária, ; SPUFBP05 (Author) Angelovič, Michal, ; SPUTFA05 (Author) Čapla, Jozef, ; SPUFBP05 (Author) Zajác, Peter, ; SPUFBP05 (Author) Folvarčíková, Lucia, (Author) Čurlej, Jozef, ; SPUFBP05 (Author) Description tab. Notes Popis urobený 22.10.2021. Vydané v rámci projektu APVV-19-0180 . Bibliografické odkazy . Spôsob prístupu: World Wide Web In Potravinárstvo Slovak Journal of Food Sciences [Online]. -- ISSN 1337-0960. -- Vol. 15, no. 1 (2021), s. 1056-1068 Category of Publication Activity ADN Subject-s hydina brojlery silice pamajorán peroxidácia hydinové mäso xantíny Country Slovakia Language English URL https://doi.org/10.5219/1690 Database Agro-bibliography
Number of the records: 1