Evaluating the fermentation characteristics, bacterial community and predicted functional profiles of whole hulless barley silage with different additives in Tibet
The aim of this study was to evaluate the effects of enzymes and lactic acid bacteria (LAB) on the fermentation characteristics, bacterial community and predicted functional profiles of whole hulless barley. The hulless barley was inoculated with distilled water, Lactobacillus plantarum, L. plantaru...
সংরক্ষণ করুন:
| প্রধান লেখক: | , , , , , , |
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| বিন্যাস: | Artigo |
| ভাষা: | Inglês |
| প্রকাশিত: |
Taylor & Francis Group
2026-12-01
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| মালা: | Journal of Applied Animal Research |
| বিষয়গুলি: | |
| অনলাইন ব্যবহার করুন: | https://www.tandfonline.com/doi/10.1080/09712119.2025.2597359 |
| ট্যাগগুলো: |
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