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Disappearance of maillard reaction products during ensilage and rumen fermentation in vitro
Naoki Nishino
, Senji Uchida
Graduate School of Environmental and Life Science
Faculty of Agriculture
Academic Field of Environmental and Life Science
Research output
:
Contribution to journal
›
Article
›
peer-review
3
Citations (Scopus)
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Medicine & Life Sciences
Rumen
100%
Advanced Glycation End Products
80%
Fermentation
70%
Glycine
37%
Medicago sativa
34%
Xylose
29%
In Vitro Techniques
29%
Silage
12%
xylose-glucose
11%
Diet
10%
Volatile Fatty Acids
9%
Ruminants
9%
Heating
7%
Gel Chromatography
7%
Powders
7%
Digestion
6%
Intestines
6%
Area Under Curve
6%
Glucose
4%
Agriculture & Biology
Maillard reaction products
94%
rumen fermentation
71%
silage
66%
glycine (amino acid)
35%
xylose
28%
alfalfa
13%
juices
13%
glucose
8%
alfalfa hay
8%
rumen fluids
8%
volatile fatty acids
7%
microbial activity
7%
diet
7%
hay
7%
ruminants
6%
intestines
6%
powders
5%
fermentation
5%
gels
5%
heat
4%