Comparison of forage yield, silage fermentative quality, anthocyanin stability, antioxidant activity, and in vitro rumen fermentation of anthocyanin-rich purple corn (Zea mays L.) stover and sticky corn stover

Author:

TIAN Xing-zhou,Paengkoum Pramote,Paengkoum Siwaporn,Thongpea Sorasak,BAN Chao

Publisher

Elsevier BV

Subject

Plant Science,Agronomy and Crop Science,Animal Science and Zoology,Food Animals,Ecology,Biochemistry,Food Science

Reference74 articles.

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3. Official Methods of Analysis;AOAC (Association of Official Analytical Chemists),1990

4. Anthocyanins isolated from purple corn (Zea mays L.);Aoki;Foods and Food Ingredients Journal of Japan,2002

5. Thermal degradation of lignin — A review;Brebu;Cellulose Chemistry and Technology,2010

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