Changes in the amino acid composition during the ensiling of lucerne and red clover in round bales-Reference-Cited by-同舟云学术

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Changes in the amino acid composition during the ensiling of lucerne and red clover in round bales

Published:2015-07-30 Issue:4/2015 Volume: Page:
ISSN:1644-2296
Container-title:Journal of Elementology
language:
Short-container-title:J. Elem.

Author:

Fijałkowska Maja,Wierzbowska Jadwiga,Purwin Cezary,Lipiński Krzysztof,Fijałkowska Maja,Michalski Jacek P.,Kobzhassarov Tulegen

Publisher

Polish Society for Magnesium Research

Subject

Health, Toxicology and Mutagenesis,Inorganic Chemistry,Pollution,Ecology

Cited by 7 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Evaluating the properties of the hydrolyzed clover sprout protein obtained by enzymatic hydrolysis and its effect in free and micro-encapsulated form on the properties of probiotic yogurt;Journal of Food Measurement and Characterization;2024-02-06

2. Effect of clover sprouts protein hydrolysates as an egg substitute on physicochemical and sensory properties of mayonnaise;Food Science & Nutrition;2021-12-06

3. Assessment of the nutritional value of Sida hermaphrodita (L.) Rusby (Virginia fanpetals): chemical composition of herbage and silage;Journal of Elementology;2021-02-21

4. Effect of various additives on the chemical composition, fermentation parameters and apparent digestibility of Virginia fanpetals silage in sheep;Journal of Elementology;2020-10-28

5. Effect of red clover-only diets on house crickets (Acheta domesticus) growth and survival;Journal of Insects as Food and Feed;2020-04-08

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