Du, E.; Zhao, N.; Guo, W.; Fan, Q.; Wei, J.; Xu, Z.
Effects of Konjac Flour and Lactiplantibacillus plantarum on Fermentation Quality, Aerobic Stability, and Microbial Community of High-Moisture Forage Rape Silages. Fermentation 2022, 8, 348.
https://doi.org/10.3390/fermentation8080348
AMA Style
Du E, Zhao N, Guo W, Fan Q, Wei J, Xu Z.
Effects of Konjac Flour and Lactiplantibacillus plantarum on Fermentation Quality, Aerobic Stability, and Microbial Community of High-Moisture Forage Rape Silages. Fermentation. 2022; 8(8):348.
https://doi.org/10.3390/fermentation8080348
Chicago/Turabian Style
Du, Encun, Na Zhao, Wanzheng Guo, Qiwen Fan, Jintao Wei, and Zhiyu Xu.
2022. "Effects of Konjac Flour and Lactiplantibacillus plantarum on Fermentation Quality, Aerobic Stability, and Microbial Community of High-Moisture Forage Rape Silages" Fermentation 8, no. 8: 348.
https://doi.org/10.3390/fermentation8080348
APA Style
Du, E., Zhao, N., Guo, W., Fan, Q., Wei, J., & Xu, Z.
(2022). Effects of Konjac Flour and Lactiplantibacillus plantarum on Fermentation Quality, Aerobic Stability, and Microbial Community of High-Moisture Forage Rape Silages. Fermentation, 8(8), 348.
https://doi.org/10.3390/fermentation8080348