Influence of Infrared (Micronization) Treatment on the Nutritional Value of Corn and Low- and High-Tannin Sorghum ,
Author:
Publisher
Elsevier BV
Subject
Animal Science and Zoology,General Medicine
Link
http://academic.oup.com/ps/article-pdf/70/7/1534/4446012/poultrysci70-1534.pdf
Reference29 articles.
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2. Methods of Analysis;Association of Official Analytical Chemists,1984
3. O-Phthaldehyde fluorogenic detection of primary amines in the picomole range: comparison with fluorescamine and ninhydrin;Benson;Proc. Natl. Acad. Sci.,1975
4. Method for estimation of tannin in sorghum grain;Burns;Agron. J.,1971
5. Enzyme inhibition by polyphenols of sorghum grain and malt;Daiber;J. Sci. Food Agric.,1975
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