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The effect of Pediococcus acidilactici J17 with high-antioxidant activity on antioxidant, α‑tocopherol, β‑carotene, fatty acids, and fermentation profiles of alfalfa silage ensiled at two different dry matter contents

NutritionFood FermentationFermentation ProfilesAlfalfa SilageFatty AcidsFood AnalysisBiotechnologyMicrobiologyMetabolismMedicineFood SafetyHealth Sciences