Bai, R.; Wen, S.; Li, H.; Chen, S.; Chen, Y.; Huang, Y.; Guan, H.
Effect of Roughage-to-Concentrate Ratio and Lactic Acid Bacteria Additive on Quality, Aerobic Stability, and In Vitro Digestibility of Fermented Total Mixed Ration. Agriculture 2024, 14, 2230.
https://doi.org/10.3390/agriculture14122230
AMA Style
Bai R, Wen S, Li H, Chen S, Chen Y, Huang Y, Guan H.
Effect of Roughage-to-Concentrate Ratio and Lactic Acid Bacteria Additive on Quality, Aerobic Stability, and In Vitro Digestibility of Fermented Total Mixed Ration. Agriculture. 2024; 14(12):2230.
https://doi.org/10.3390/agriculture14122230
Chicago/Turabian Style
Bai, Rui, Sisi Wen, Haiping Li, Shiyong Chen, Youjun Chen, Yanling Huang, and Hao Guan.
2024. "Effect of Roughage-to-Concentrate Ratio and Lactic Acid Bacteria Additive on Quality, Aerobic Stability, and In Vitro Digestibility of Fermented Total Mixed Ration" Agriculture 14, no. 12: 2230.
https://doi.org/10.3390/agriculture14122230
APA Style
Bai, R., Wen, S., Li, H., Chen, S., Chen, Y., Huang, Y., & Guan, H.
(2024). Effect of Roughage-to-Concentrate Ratio and Lactic Acid Bacteria Additive on Quality, Aerobic Stability, and In Vitro Digestibility of Fermented Total Mixed Ration. Agriculture, 14(12), 2230.
https://doi.org/10.3390/agriculture14122230
