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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

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

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