تحميل...
Physical and chemical changes of rapeseed meal proteins during toasting and their effects on in vitro digestibility
BACKGROUND: Toasting during the production of rapeseed meal (RSM) decreases ileal crude protein (CP) and amino acid (AA) digestibility. The mechanisms that determine the decrease in digestibility have not been fully elucidated. A high protein quality, low-denatured, RSM was produced and toasted up t...
محفوظ في:
| الحاوية / القاعدة: | J Anim Sci Biotechnol |
|---|---|
| المؤلفون الرئيسيون: | , , , , , , |
| التنسيق: | Artigo |
| اللغة: | Inglês |
| منشور في: |
BioMed Central
2016
|
| الموضوعات: | |
| الوصول للمادة أونلاين: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5070089/ https://ncbi.nlm.nih.gov/pubmed/27777764 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1186/s40104-016-0120-x |
| الوسوم: |
إضافة وسم
لا توجد وسوم, كن أول من يضع وسما على هذه التسجيلة!
|