Volume 15 (2024)
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Chemical composition and the nutritive value of pistachio epicarp (in situ degradation and in vitro gas production techniques)

Somayeh Bakhshizadeh; Akbar Taghizadeh; Hossein Janmohammadi; Sadegh Alijani

Volume 5, Issue 1 , March 2014, , Pages 43-47

Abstract
  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 were ...  Read More