Relationships between botanical and chemical composition of forages: a multivariate approach to grasslands in the Western Italian Alps-Reference-Cited by-同舟云学术

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Relationships between botanical and chemical composition of forages: a multivariate approach to grasslands in the Western Italian Alps

Published:2016-07-13 Issue:4 Volume:97 Page:1252-1259
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Ravetto Enri Simone¹,Renna Manuela¹,Probo Massimiliano¹,Lussiana Carola¹,Battaglini Luca M¹,Lonati Michele¹,Lombardi Giampiero¹

Affiliation:

1. Department of Agricultural, Forest and Food Sciences; University of Torino; Largo Paolo Braccini 2 10095 Grugliasco (TO) Italy

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Reference55 articles.

1. Trends in food choice and nutrition

2. Fatty acids, α-tocopherol, β-carotene, and lutein contents in forage legumes, forbs, and a grass-clover mixture;Elgersma;J Agric Food Chem,2013

3. Grass-based ruminant production methods and human bioconversion of vaccenic acid with estimations of maximal dietary intake of conjugated linoleic acids;Jutzeler van Wijlen;Int Dairy J,2010

4. Fatty acid profile of milk from goats fed diets with different levels of conserved and fresh forages;Renna;Int J Dairy Technol,2012

5. Opportunities and implications of pasture-based lamb fattening to enhance the long-chain fatty acid composition in meat;Howes;Comp Rev Food Sci Food Saf,2015

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