Volatile composition of red clover (Trifolium pratense L.) forages in Portugal: The influence of ripening stage and ensilage

Food Chemistry

Volumn 104, Issue 4, 2007, Pages 1445-1453

  Figueiredo, Ricardo ^a   Rodrigues, Ana I ^a   do Ceu Costa M ^a  

^a INETI   (Portugal)

Author keywords

Hay; Red clover; Silage; Trifolium pratense L.; Volatile compounds

Indexed keywords

ALCOHOL; ALDEHYDE DERIVATIVE; BETA FARNESENE; ESTER; HEXANOL; ISOPENTYL ALCOHOL; KETONE; PHYTOL; SESQUITERPENE; VOLATILE AGENT;

ANIMAL FOOD; ARTICLE; DEGRADATION KINETICS; FERMENTATION; FORAGE; FRUIT RIPENING; GAS CHROMATOGRAPHY; HAY; MASS SPECTROMETRY; METABOLISM; NONHUMAN; PORTUGAL; RED CLOVER; REDUCTION;

TRIFOLIUM PRATENSE; VIRIDIPLANTAE;

EID: 34249085286     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2007.02.022     Document Type: Article

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