Changes in the amino acid compounds of the wholecrop wheat during ensiling and after fermentation
Author:
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Reference16 articles.
1. Changes in Nitrogenous Compounds of the Whole Corn Plant during Ensiling and Subsequent Effects on Dry Matter Intake by Sheep
2. ; Conservation of Grass and Forage Crops. Oliver and Boyd, Edinburgh, 1960, p. 288.
3. Redistribution of nitrogen in grass and leguminous fodder plants during wilting and ensilage
4. Studies on the nitrogen metabolism of the ensilage process
5. Liberation of amino acids in perennial rye grass during wilting
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1. Effect of Forage Processor Roll Gap Width and Storage Length on Fermentation Profile, Nutrient Composition, Kernel Processing Score, and Starch Disappearance of Whole-Plant Maize Silage Harvested at Three Different Maturities;Agriculture;2021-06-23
2. The effect of various doses of an exogenous acid protease on the fermentation and nutritive value of corn silage;Journal of Dairy Science;2019-12
3. Silage Fermentation and in Vitro Degradation of Monosaccharide Constituents of Wheat Harvested at Two Stages of Maturity;Journal of Agricultural and Food Chemistry;1995-09
4. Ensiling whole wheat at various maturation stages: changes in nutritive ingredients during maturation and ensiling and upon aerobic exposure;Journal of Agricultural and Food Chemistry;1985-01
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