RI UFSCar
metadata only
Avaliação de diferentes processos de extração de α e β ácidos do lúpulo aplicáveis em alimentos
Conceptio Open Archive
Analyze & explore related research in Conceptio
Connect this record directly into your research workflow or AI agent. Explore citations across open repositories, query full text, and export structured proof bundles.
This document is indexed with metadata only: full text is not available in the archive for this record. Open the official source ↗
Related documents
- Optimasi Kombinasi Asam Sitrat dan Asam Tartrat sebagai Zat Pengasam pada Tablet Effervescent Ekstrak Ubi Jalar Ungu (Ipomoea batatas L): Optimization of the Combination of Citric Acid and Tartaric Acid as an Acidifying Agent in Effervescent Tablets of Purple Sweet Potato Extract (Ipomoea batatas L)#1003847
- Innovative Biotechnological Production of Antioxidant Products#805181
- Bioavailability of Maqui Berry Extract (MBE) in Healthy Subjects#869883
- Análisis experimental de variables operacionales en la degradación del ácido perfluorooctanoico (PFOA) mediante persulfato activado por radiación y ferrioxalato#401651
- Extracción de los exopolisacáridos del Nostoc sp.: evaluación como ingrediente tecnofuncional y cobertura alimentaria#1168913
Record · ID 233442
Retrieved via Conceptio: every document is proof-bundled with source, license, and retrieval metadata.
Retrieved via Conceptio: every document is proof-bundled with source, license, and retrieval metadata.
Bring this data into your agent: Connect via MCP or API · 20 free credits to start · no card required
Read the Docs → · View CLI source on GitHub · Conceptio Open Knowledge Archive
Read the Docs → · View CLI source on GitHub · Conceptio Open Knowledge Archive