Authors: MARVIN HJP KRECHTING CF VANLOO EN SNIJDERS CHA LOMMEN A DOLSTRA O

Citation: Hjp. Marvin et al., RELATIONSHIP BETWEEN PHENOLIC-ACIDS FORMED DURING RUMEN DEGRADATION OF MAIZE SAMPLES AND IN-VITRO DIGESTIBILITY, Journal of the Science of Food and Agriculture, 71(1), 1996, pp. 111-118

Authors: MARVIN HJP KRECHTING CF VANLOO EN SNIJDERS CHA NELISSEN LNIH DOLSTRA O

Citation: Hjp. Marvin et al., POTENTIAL OF THERMAL-ANALYSIS TO ESTIMATE CHEMICAL-COMPOSITION AND IN-VITRO FERMENTATION CHARACTERISTICS OF MAIZE, Journal of agricultural and food chemistry, 44(11), 1996, pp. 3467-3473

Authors: MARVIN HJP KRECHTING CF VANLOO EN SNIJDERS CHA DOLSTRA O

Citation: Hjp. Marvin et al., RELATIONSHIP BETWEEN STALK CELL-WALL DIGESTIBILITY AND FIBER COMPOSITION IN MAIZE, Journal of the Science of Food and Agriculture, 69(2), 1995, pp. 215-221

Authors: KOLSTER P KRECHTING CF VANGELDER WMJ

Citation: P. Kolster et al., EXPRESSION OF INDIVIDUAL HMW GLUTENIN SUBUNIT GENES OF WHEAT (TRITICUM-AESTIVUM L) IN RELATION TO DIFFERENCES IN THE NUMBER AND TYPE OF HOMOEOLOGOUS SUBUNITS AND DIFFERENCES IN GENETIC BACKGROUND, Theoretical and Applied Genetics, 87(1-2), 1993, pp. 209-216