- Article
Optimizing Alfalfa-Fermented Green Juice (aFGJ) Preparation and Its Effects on Microbial Community and Nutrient Composition in Alfalfa Silage
- Ting Mao,
- Ze Ye,
- Yongyan Niu,
- Qun Zheng,
- Tao Yang and
- Zhiye Wang
To study the relationship between the microbial community structure and the quality of alfalfa silage by adding alfalfa-fermented green juice (aFGJ), the Box–Behnken design was used to optimize the process of preparing aFGJ. High-throughput seq...

