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Effect of the desolventizing/toasting process on chemical composition and protein quality of rapeseed meal
BACKGROUND: During processing in a desolventizer/toaster (DT), rapeseed meal (RSM) is heated to evaporate the hexane and to reduce the level of heat-labile anti-nutritional factors such as glucosinolates (GSL). However, excessive heat treatment may reduce amino acid (AA) content in addition to lower...
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| Publicat a: | J Anim Sci Biotechnol |
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| Autors principals: | , , , , , |
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
BioMed Central
2016
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| Matèries: | |
| Accés en línia: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4912811/ https://ncbi.nlm.nih.gov/pubmed/27330744 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1186/s40104-016-0095-7 |
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