Evaluation of content and digestibility of disulfide bonds and free thiols in unextruded and extruded diets containing fish meal and soybean protein sources-Reference-Cited by-同舟云学术

Evaluation of content and digestibility of disulfide bonds and free thiols in unextruded and extruded diets containing fish meal and soybean protein sources

Published:2006-06 Issue:3-4 Volume:128 Page:320-330
ISSN:0377-8401
Container-title:Animal Feed Science and Technology
language:en
Short-container-title:Animal Feed Science and Technology

Author:

Aslaksen M.A.,Romarheim O.H.,Storebakken T.,Skrede A.

Publisher

Elsevier BV

Subject

Animal Science and Zoology

Reference36 articles.

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5. Effect of heat, amylase, and disulfide bond cleavage on the in vitro digestibility of soybean proteins;Boonvisut;J. Agric. Food Chem.,1976

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