المؤلفون: Piekarczyk, A., Xu, X., Kohl, M., Weiss, K.-A.

المصدر: 2018 IEEE 7th World Conference on Photovoltaic Energy Conversion (WCPEC) (A Joint Conference of 45th IEEE PVSC, 28th PVSEC & 34th EU PVSEC) Photovoltaic Energy Conversion (WCPEC), 2018 IEEE 7th World Conference on. :1352-1355 Jun, 2018

Relation: 2018 IEEE 7th World Conference on Photovoltaic Energy Conversion (WCPEC) (A Joint Conference of 45th IEEE PVSC, 28th PVSEC & 34th EU PVSEC)

المؤلفون: Sana M’hir, Pasquale Filannino, Asma Mejri, Ali Zein Alabiden Tlais, Raffaella Di Cagno, Lamia Ayed

المصدر: Foods, Vol 10, Iss 2, p 294 (2021)

مصطلحات موضوعية: carob, oat flour, whey permeates, response surface method, kefir grain, fermentation, Chemical technology, TP1-1185

وصف الملف: electronic resource

Relation: https://www.mdpi.com/2304-8158/10/2/294; https://doaj.org/toc/2304-8158

URL الوصول: https://doaj.org/article/18e782b16d7d4f70bd383ad5b03d681b

المؤلفون: Antónia Macedo, Joana Monteiro, Elizabeth Duarte

المصدر: Membranes, Vol 8, Iss 4, p 114 (2018)

مصطلحات موضوعية: sheep cheese whey, goat cheese whey, ultrafiltration permeates, nanofiltration performance, Chemical technology, TP1-1185, Chemical engineering, TP155-156

وصف الملف: electronic resource

Relation: https://www.mdpi.com/2077-0375/8/4/114; https://doaj.org/toc/2077-0375

URL الوصول: https://doaj.org/article/84f81452e55b4107bffd7ef7cbbf4b44

المؤلفون: Lamia Ayed, Asma Mejri, Sana M’hir, Ali Zein Alabiden Tlais, Pasquale Filannino, Raffaella Di Cagno

المصدر: Foods
Volume 10
Issue 2
Foods, Vol 10, Iss 294, p 294 (2021)

مصطلحات موضوعية: 0106 biological sciences, Health (social science), DPPH, phenolics, Decoction, Titratable acid, whey permeates, Plant Science, lcsh:Chemical technology, 01 natural sciences, Health Professions (miscellaneous), Microbiology, response surface method, Article, kefir grain, chemistry.chemical_compound, 0404 agricultural biotechnology, 010608 biotechnology, lcsh:TP1-1185, Food science, fermentation, Chemistry, Kefir, 04 agricultural and veterinary sciences, 040401 food science, Yeast, Lactic acid, Bioavailability, oat flour, lactic acid bacteria, carob, Fermentation, Food Science

وصف الملف: application/pdf

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7ec7f60c333f103b125ebf7ee91f4c26

المؤلفون: Joana Filipa Oliveira Monteiro, Elizabeth Duarte, Antónia Macedo

المصدر: Membranes
Volume 8
Issue 4
Membranes, Vol 8, Iss 4, p 114 (2018)
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Agência para a Sociedade do Conhecimento (UMIC)-FCT-Sociedade da Informação
instacron:RCAAP
Repositório Científico de Acesso Aberto de Portugal
Repositório Científico de Acesso Aberto de Portugal (RCAAP)

مصطلحات موضوعية: Ultrafiltration, Filtration and Separation, 02 engineering and technology, lcsh:Chemical technology, Ultrafiltration permeates, Article, fluids and secretions, 020401 chemical engineering, goat cheese whey, Chemical Engineering (miscellaneous), lcsh:TP1-1185, Food science, 0204 chemical engineering, lcsh:Chemical engineering, Sheep cheese whey, Volume concentration, nanofiltration performance, Chemistry, Process Chemistry and Technology, 0402 animal and dairy science, lcsh:TP155-156, food and beverages, 04 agricultural and veterinary sciences, 040201 dairy & animal science, ultrafiltration permeates, Nanofiltration performance, sheep cheese whey, Nanofiltration, Valorisation, Goat cheese whey

وصف الملف: application/pdf

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e9980c7de29da60397b5bf73b14a67e4

لا يتم عرض هذه النتيجة على الضيوف.
تسجيل الدخول للوصول الكامل.

المؤلفون: Power, Michael

المساهمون: Power, Michael

المصدر: Organized Uncertainty: Designing a World of Risk Management.

الإتاحة: https://doi.org/10.1093/oso/9780199253944.003.0003

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المؤلفون: Quan-Haase, Anabel, Wellman, Barry

المساهمون: Heckscher, Charles, S.Adler, Paul

المصدر: The Firm as a Collaborative Community: Reconstructing Trust in the Knowledge Economy.

الإتاحة: https://doi.org/10.1093/oso/9780199286034.003.0008

المؤلفون: O’neill, Mary

المساهمون: O’neill, Mary

المصدر: Courtly Love Songs of Medieval France: Transmission and Style in the Trouvère Repertoire.

الإتاحة: https://doi.org/10.1093/oso/9780198165477.003.0001