Publication | Open Access
Effect of Glucose and Lactic Acid Bacteria on the Fermentation Quality, Chemical Compositions and in vitro Digestibility of Mulberry (Morus Alba) Leaf Silage
16
Citations
0
References
2017
Year
Fermentation QualityFood FermentationIn Vitro FermentationLactic Acid BacteriaMicrobial EcologyLeaf SilageFood BioprocessingMicrobiologyMedicineHealth Sciences
No additional data available for this publication yet. Check back later!