Andueza, D.; Picard, F.; Barotin, C.; Menanteau, V.; Gervais, C.; Maxin, G.
The Effect of Time and Method of Storage on the Chemical Composition, Pepsin-Cellulase Digestibility, and Near-Infrared Spectra of Whole-Maize Forage. Appl. Sci. 2019, 9, 5390.
https://doi.org/10.3390/app9245390
AMA Style
Andueza D, Picard F, Barotin C, Menanteau V, Gervais C, Maxin G.
The Effect of Time and Method of Storage on the Chemical Composition, Pepsin-Cellulase Digestibility, and Near-Infrared Spectra of Whole-Maize Forage. Applied Sciences. 2019; 9(24):5390.
https://doi.org/10.3390/app9245390
Chicago/Turabian Style
Andueza, Donato, Fabienne Picard, Charlène Barotin, Véronique Menanteau, Corentin Gervais, and Gaëlle Maxin.
2019. "The Effect of Time and Method of Storage on the Chemical Composition, Pepsin-Cellulase Digestibility, and Near-Infrared Spectra of Whole-Maize Forage" Applied Sciences 9, no. 24: 5390.
https://doi.org/10.3390/app9245390
APA Style
Andueza, D., Picard, F., Barotin, C., Menanteau, V., Gervais, C., & Maxin, G.
(2019). The Effect of Time and Method of Storage on the Chemical Composition, Pepsin-Cellulase Digestibility, and Near-Infrared Spectra of Whole-Maize Forage. Applied Sciences, 9(24), 5390.
https://doi.org/10.3390/app9245390