Order Article Reprints

Li J, Li G, Zhang H, Yang T, Abbas Z, Jiang X, Zhang H, Zhang R, Si D. The Fermentation Quality, Antioxidant Activity, and Bacterial Community of Mulberry Leaf Silage with Pediococcus, Bacillus, and Wheat Bran. Fermentation. 2024; 10(4):214. https://doi.org/10.3390/fermentation10040214

Li, Jinzhuan, Guiming Li, Haosen Zhang, Tiantian Yang, Zaheer Abbas, Xiaohan Jiang, Heng Zhang, Rijun Zhang, and Dayong Si. 2024. "The Fermentation Quality, Antioxidant Activity, and Bacterial Community of Mulberry Leaf Silage with Pediococcus, Bacillus, and Wheat Bran" Fermentation 10, no. 4: 214. https://doi.org/10.3390/fermentation10040214

Li, J., Li, G., Zhang, H., Yang, T., Abbas, Z., Jiang, X., Zhang, H., Zhang, R., & Si, D. (2024). The Fermentation Quality, Antioxidant Activity, and Bacterial Community of Mulberry Leaf Silage with Pediococcus, Bacillus, and Wheat Bran. Fermentation, 10(4), 214. https://doi.org/10.3390/fermentation10040214