Evaluation of content and digestibility of disulfide bonds and free thiols in unextruded and extruded diets containing fish meal and soybean protein sources
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Protein structural changes during processing of vegetable feed ingredients used in swine diets: implications for nutritional value.The dual role of sulfur-containing amino acids in the synthesis of IV-VI semiconductor nanocrystals: a mechanochemical approach.Keratin: dissolution, extraction and biomedical application.
P2860
Evaluation of content and digestibility of disulfide bonds and free thiols in unextruded and extruded diets containing fish meal and soybean protein sources
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wetenschappelijk artikel
@nl
наукова стаття, опублікована в червні 2006
@uk
name
Evaluation of content and dige ...... al and soybean protein sources
@en
Evaluation of content and dige ...... al and soybean protein sources
@nl
type
label
Evaluation of content and dige ...... al and soybean protein sources
@en
Evaluation of content and dige ...... al and soybean protein sources
@nl
prefLabel
Evaluation of content and dige ...... al and soybean protein sources
@en
Evaluation of content and dige ...... al and soybean protein sources
@nl
P2093
P1476
Evaluation of content and dige ...... al and soybean protein sources
@en
P2093
M.A. Aslaksen
O.H. Romarheim
T. Storebakken
P304
P356
10.1016/J.ANIFEEDSCI.2005.11.008
P577
2006-06-01T00:00:00Z