Chemical composition and the nutritive value of pistachio epicarp (in situ degradation and in vitro gas production techniques)

The nutritive value of pistachio epicarp (PE) was evaluated by in situ and in vitro techniques. Chemical analysis indicated that PE was high in crude protein (11.30%) and low in neutral detergent fiber (26.20%). Total phenols, total tannins, condensed tannins and hydrolysable tannins contents in PE...

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Detalles Bibliográficos
Autores principales: Bakhshizadeh, Somayeh, Taghizadeh, Akbar, Janmohammadi, Hossein, Alijani, Sadegh
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Urmia University Press 2014
Materias:
Original Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4279664/
https://www.ncbi.nlm.nih.gov/pubmed/25568691

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4279664/
https://www.ncbi.nlm.nih.gov/pubmed/25568691

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