Variation in the contents of crude protein fractions of different forage legumes during the spring growth
Author:
Publisher
Wiley
Subject
Management, Monitoring, Policy and Law,Agronomy and Crop Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2494.2010.00756.x/fullpdf
Reference30 articles.
1. An evaluation of methods for preserving fresh forage samples before protein fraction determinations;Abdalla;Journal of Animal Science,1988
2. Nutritional and Physiological Consequences of the Maillard Reaction;Adrian;World Review of Nutrition and Dietetics,1974
3. Crop quality and utilization: proteolysis in ensiled forage legumes that vary in tannin concentration;Albrecht;Crop Science,1991
4. Crude protein fractions in common vetch (Vicia sativa L.) fresh forage during pod filling;Alzueta;Journal of Animal Science,2001
5. Ruminal in vitro degradation of protein in tannin-free and tannin-containing forage legume species;Broderick;Crop Science,1997
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