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