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Effects of additives on the fermentation quality, in vitro digestibility and aerobic stability of mulberry (Morus alba L.) leaves silage
Zhihao Dong, Siran Wang, Jie Zhao, Junfeng Li, Tao Shao
Anim Biosci. 2020;33(8):1292-1300.   Published online October 21, 2019
DOI: https://doi.org/10.5713/ajas.19.0420

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Effects of additives on the fermentation quality, in vitro digestibility and aerobic stability of mulberry (Morus alba L.) leaves silage
Asian-Australasian Journal of Animal Sciences. 2020;33(8):1292-1300   Crossref logo
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The bacterial community and fermentation quality of mulberry (Morus alba) leaf silage with or without Lactobacillus casei and sucrose
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Fermentation Quality, In Vitro Digestibility, and Aerobic Stability of Total Mixed Ration Silage in Response to Varying Proportion Alfalfa Silage
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