The bacterial community and fermentation quality of mulberry (Morus alba) leaf silage with or without Lactobacillus casei and sucrose (Englisch)
- Neue Suche nach: Wang, Yi
- Neue Suche nach: Chen, Xiaoyang
- Neue Suche nach: Wang, Cheng
- Neue Suche nach: He, Liwen
- Neue Suche nach: Zhou, Wei
- Neue Suche nach: Yang, Fuyu
- Neue Suche nach: Zhang, Qing
- Weitere Informationen zu Zhang, Qing:
- https://orcid.org/0000-0001-8352-5459
- Neue Suche nach: Wang, Yi
- Neue Suche nach: Chen, Xiaoyang
- Neue Suche nach: Wang, Cheng
- Neue Suche nach: He, Liwen
- Neue Suche nach: Zhou, Wei
- Neue Suche nach: Yang, Fuyu
- Neue Suche nach: Zhang, Qing
In:
Bioresource Technology
;
293
;
2019
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ISSN:
- Aufsatz (Zeitschrift) / Elektronische Ressource
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Titel:The bacterial community and fermentation quality of mulberry (Morus alba) leaf silage with or without Lactobacillus casei and sucrose
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Beteiligte:Wang, Yi ( Autor:in ) / Chen, Xiaoyang ( Autor:in ) / Wang, Cheng ( Autor:in ) / He, Liwen ( Autor:in ) / Zhou, Wei ( Autor:in ) / Yang, Fuyu ( Autor:in ) / Zhang, Qing ( Autor:in )
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Erschienen in:Bioresource Technology ; 293
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Verlag:
- Neue Suche nach: Elsevier Ltd
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Erscheinungsdatum:23.08.2019
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ISSN:
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DOI:
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Medientyp:Aufsatz (Zeitschrift)
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Format:Elektronische Ressource
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Sprache:Englisch
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Schlagwörter:
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Datenquelle:
Inhaltsverzeichnis – Band 293
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