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Influence of grinding on the nutritive value of peas for ruminants: comparison between in vitro and in situ approaches

Sylvie Giger-Reverdin, Chiraze Maaroufi, Patrick Chapoutot, Corinne Peyronnet and Daniel Sauvant
Food Science & Nutrition 2 (4) 308 (2014)
DOI: 10.1002/fsn3.90
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Dynamic study of the release and the utilisation of 15N-labeled pea globulin peptides by mixed ruminal bacteria in vitro

A Lambert, F Lucas and G Blanchart
Animal Feed Science and Technology 82 (1-2) 75 (1999)
DOI: 10.1016/S0377-8401(99)00097-8
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