scholarly article | Q13442814 |
P6179 | Dimensions Publication ID | 1050953390 |
P356 | DOI | 10.1023/A:1010385527384 |
P698 | PubMed publication ID | 11234193 |
P2093 | author name string | Hamudikuwanda H | |
Topps JH | |||
Acamovic T | |||
Ngongoni NT | |||
Baloyi JJ | |||
P2860 | cites work | Nutritional toxicology of tannins and related polyphenols in forage legumes | Q34304479 |
Tannin analysis of food products | Q39748418 | ||
Alfalfa saponins affect site and extent of nutrient digestion in ruminants | Q69028959 | ||
The role of condensed tannins in the nutritional value of Lotus pedunculatus for sheep. 4. Sites of carbohydrate and protein digestion as influenced by dietary reactive tannin concentration | Q69417333 | ||
The effect of condensed tannins on the site of digestion of amino acids and other nutrients in sheep fed on Lotus corniculatus L | Q69715099 | ||
The role of condensed tannins in the nutritional value of Lotus pedunculatus for sheep. 1. Voluntary intake | Q71348376 | ||
Digestion of 14C-labelled condensed tannins from Desmodium intortum in sheep and goats | Q71831986 | ||
P433 | issue | 1 | |
P921 | main subject | Zimbabwe | Q954 |
Vigna unguiculata | Q498940 | ||
Stylosanthes guianensis | Q10928207 | ||
Desmodium uncinatum | Q15487737 | ||
P304 | page(s) | 57-66 | |
P577 | publication date | 2001-02-01 | |
P1433 | published in | Tropical Animal Health and Production | Q15752613 |
P1476 | title | Condensed tannin and saponin content of Vigna unguiculata (L.) Walp, Desmodium uncinatum, Stylosanthes guianensis and Stylosanthes scabra grown in Zimbabwe | |
P478 | volume | 33 |
Q38134418 | Application and opportunities of pulses in food system: a review |
Q35019757 | Characterization of in vivo anti-rotavirus activities of saponin extracts from Quillaja saponaria Molina |
Q58172210 | Estimation of true intestinal digestibility of dry matter, nitrogen and amino acids of cowpea and silverleaf desmodium forage legumes andBrachystegia spiciformis(musasa) browse legume |
Q37479432 | Tannins: current knowledge of food sources, intake, bioavailability and biological effects. |
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