About: Heat-induced reducing compounds in prunes     Goto   Sponge   NotDistinct   Permalink

An Entity of Type : http://linked.opendata.cz/ontology/domain/vavai/Vysledek, within Data Space : linked.opendata.cz associated with source document(s)

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Description
  • The most important chemical reactions occurring during drying of plums are hydrolysis, oxidation and the Maillard reaction. Reducing activity of home dried and commercially prepared prunes was investigated. The effect of variable parameters of drying was investigated with respect to produce antioxidant activity. (en)
  • The most important chemical reactions occurring during drying of plums are hydrolysis, oxidation and the Maillard reaction. Reducing activity of home dried and commercially prepared prunes was investigated. The effect of variable parameters of drying was investigated with respect to produce antioxidant activity.
  • Termicky vzniklé redukující sloučeniny v sušených švestkách (cs)
Title
  • Heat-induced reducing compounds in prunes
  • Heat-induced reducing compounds in prunes (en)
  • Termicky vzniklé redukující sloučeniny v sušených švestkách (cs)
skos:prefLabel
  • Heat-induced reducing compounds in prunes
  • Heat-induced reducing compounds in prunes (en)
  • Termicky vzniklé redukující sloučeniny v sušených švestkách (cs)
skos:notation
  • RIV/60461373:22330/05:00016032!RIV06-MSM-22330___
http://linked.open.../vavai/riv/strany
  • 338-341
http://linked.open...avai/riv/aktivita
http://linked.open...avai/riv/aktivity
  • Z(MSM 223300004)
http://linked.open...vai/riv/dodaniDat
http://linked.open...aciTvurceVysledku
http://linked.open.../riv/druhVysledku
http://linked.open...iv/duvernostUdaju
http://linked.open...titaPredkladatele
http://linked.open...dnocenehoVysledku
  • 523132
http://linked.open...ai/riv/idVysledku
  • RIV/60461373:22330/05:00016032
http://linked.open...riv/jazykVysledku
http://linked.open.../riv/klicovaSlova
  • Maillard reaction; prunes; antioxidants; electrochemical detection (en)
http://linked.open.../riv/klicoveSlovo
http://linked.open...ontrolniKodProRIV
  • [CE887B2E37A3]
http://linked.open...v/mistoKonaniAkce
  • Hamburg, Germany
http://linked.open...i/riv/mistoVydani
  • Wuerzburg
http://linked.open...i/riv/nazevZdroje
  • Proceedings of EURO FOOD CHEM XIII (EuCheMS Event No.321)
http://linked.open...in/vavai/riv/obor
http://linked.open...ichTvurcuVysledku
http://linked.open...cetTvurcuVysledku
http://linked.open...UplatneniVysledku
http://linked.open...iv/tvurceVysledku
  • Cejpek, Karel
  • Velíšek, Jan
  • Jarolímová, Lucie
http://linked.open...vavai/riv/typAkce
http://linked.open.../riv/zahajeniAkce
http://linked.open...n/vavai/riv/zamer
number of pages
http://purl.org/ne...btex#hasPublisher
  • Gesellschaft Deutscher Chemiker
https://schema.org/isbn
  • 3-936028-31-1
http://localhost/t...ganizacniJednotka
  • 22330
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