The Effect of Anthocyanins from Purple-fleshed Sweetpotato on in Vitro Fermentation by Rumen Microbial Cultures.

Leatherwood, William Lawrence

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North Carolina State University

The Effect of Anthocyanins from Purple-fleshed Sweetpotato on in Vitro Fermentation by Rumen Microbial Cultures.

dc:creator Leatherwood, William Lawrence

dc:date.issued2013

Abstract

dc:description

North Carolina State University Theses Animal Science.

Author and committee

dc:creator, dc:contributor.*

Author dc:creator: Leatherwood, William Lawrence
Advisors dc:contributor.advisor: Vivek Fellner, Co-Chair
Daniel Poole, Co-Chair
Van Truong, Member

Identifiers

dc:identifier.*

Dc Identifier Other: deg3167
OAI record oai:identifier: https://repository.lib.ncsu.edu/server/oai/request?verb=GetRecord&metadataPrefix=dim&identifier=oai%3Arepository.lib.ncsu.edu%3A1840.16%2F9342

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Harvested from: North Carolina State University
Base URL: repository.lib.ncsu.edu/server/oai/request
Last updated: 2026-08-21
Source record: OAI-PMH GetRecord

related terms

ncsu
2013

citation

Leatherwood, William Lawrence. The Effect of Anthocyanins from Purple-fleshed Sweetpotato on in Vitro Fermentation by Rumen Microbial Cultures.. 2013. http://www.lib.ncsu.edu/resolver/1840.16/9342

The Effect of Anthocyanins from Purple-fleshed Sweetpotato on in Vitro Fermentation by Rumen Microbial Cultures.

Abstract

Author and committee

Identifiers

Chain of custody

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