CHANGES IN THE AMINO-ACID COMPOUNDS OF THE WHOLE-CROP WHEAT DURING ENSILING AND AFTER FERMENTATION

被引：5

作者：

ASHBELL, G

THEUNE, HH

SKLAN, D

机构：

[1] FED RES CTR AGR,INST GRASSLAND & FORAGE RES,BRAUNSCHWEIG,FED REP GER

[2] HEBREW UNIV JERUSALEM,FAC AGR,IL-76100 REHOVOT,ISRAEL

来源：

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | 1983年 / 34卷 / 04期

关键词：

D O I：

10.1002/jsfa.2740340402

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

页码：321 / 327

页数：7

共 16 条

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