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pro vyhledávání: '"Juan I. Herrera-Muñoz"'
Autor:
Sergio Salazar-Villanea, Maikol Astúa-Ureña, Allison Masís-Montoya, Juan I. Herrera-Muñoz, Catalina Salas-Durán
Publikováno v:
Journal of Animal Science and Biotechnology, Vol 13, Iss 1, Pp 1-8 (2022)
Abstract Background Nutritional value of proteins in feed ingredients can be negatively affected by hydrothermal processing, which causes large variation in the bioavailability of amino acids (AA) and negatively affects animal productive performance.
Externí odkaz:
https://doaj.org/article/1a8215988b174fe493fb16f51f78ba2f
