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Assessment of Anti-nutritive Activity of Tannins in Tea By-products Based on In vitro Rumen Fermentation
Nutritive values of green and black tea by-products and anti-nutritive activity of their tannins were evaluated in an in vitro rumen fermentation using various molecular weights of polyethylene glycols (PEG), polyvinyl pyrrolidone (PVP) and polyvinyl polypyrrolidone as tannin-binding agents. Signifi...
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| Autors principals: | , , , , , |
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| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Asian-Australasian Association of Animal Production Societies (AAAP) and Korean Society of Animal Science and Technology (KSAST)
2014
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| Matèries: | |
| Accés en línia: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4213701/ https://ncbi.nlm.nih.gov/pubmed/25358316 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.5713/ajas.2014.14204 |
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