畜牧与生物技术杂志(英文版)2017，Vol.8Issue(1)：205-216,12.DOI:10.1186/s40104-016-0095-7
Effect of the desolventizing/toasting process on chemical composition and protein quality of rapeseed meal
Effect of the desolventizing/toasting process on chemical composition and protein quality of rapeseed meal
Rainer Mosenthin 1Ulrike Messerschmidt 1Nadja Sauer 2Patrick Carré 1Alain Quinsac 3Friedrich Sch(o)ne4
作者信息
- 1. University of Hohenheim, Institute of Animal Science, Emil-Wolff-Strasse 10,Stuttgart 70599, Germany
- 2. KWS SAAT SE, Grimsehlstrasse 31, Einbeck 37555, Germany
- 3. Landwirtschaftliche Untersuchungs-und Forschungsanstalt Speyer, Obere Langgasse 40, Speyer 67346, Germany
- 4. OLEAD, 11 rue Monge, Parc Industriel, Pessac 33600,France
- 折叠
摘要
关键词
Anti-nutritional factor/Glucosinolate/Processing/Protein quality/Rapeseed mealKey words
Anti-nutritional factor/Glucosinolate/Processing/Protein quality/Rapeseed meal引用本文复制引用
Rainer Mosenthin,Ulrike Messerschmidt,Nadja Sauer,Patrick Carré,Alain Quinsac,Friedrich Sch(o)ne..Effect of the desolventizing/toasting process on chemical composition and protein quality of rapeseed meal[J].畜牧与生物技术杂志(英文版),2017,8(1):205-216,12.
