Nutritional Evaluation of Pea (Pisum sativum L.) Protein Diets after Mild Hydrothermal Treatment and with and without Added Phytase-Reference-Cited by-同舟云学术

Nutritional Evaluation of Pea (Pisum sativum L.) Protein Diets after Mild Hydrothermal Treatment and with and without Added Phytase

Published:2003-03-07 Issue:8 Volume:51 Page:2415-2420
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Urbano Gloria¹,Aranda Pilar¹,Gómez-Villalva Elena¹,Frejnagel Sławomir¹,Porres Jesus M.¹,Frías Juana¹,Vidal-Valverde Concepción¹,López-Jurado María¹

Affiliation:

1. Departamento de Fisiología, Instituto de Nutrición, Universidad de Granada, Campus Universitario de Cartuja s/n, Granada 18071, Spain; Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, Tuwima 10, 10-747 Olsztyn, Poland; and Instituto de Fermentaciones Industriales (CSIC), Juan de la Cierva 3, Madrid 28006, Spain

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf0209239

Reference37 articles.

1. The role of phytic acid in legumes: antinutrient or beneficial function?

2. Nutrient Management of Food Animals to Enhance and Protect the Environment

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