Variability of amino acid digestibility of lupin and pea grains in caecectomised laying hens
Author:
Affiliation:
1. Institut für Nutztierwissenschaften, Universität Hohenheim, Stuttgart, Germany
Publisher
Informa UK Limited
Subject
Animal Science and Zoology,General Medicine,Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/00071668.2018.1556389
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1. Interaction of synthetic proanthocyanidin dimer and trimer with bovine serum albumin and purified bean globulin fraction G-1
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4. Quinolizidine Alkaloid Biosynthesis in Lupins and Prospects for Grain Quality Improvement
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