Effect of <italic>Lactobacillus plantarum</italic> and cellulase on fermentation quality of branch and leaf of mulberry

The experiment was conducted to explore the effect of lactic acid bacteria and cellulase on fermentation quality of mulberry branches and leaves. The experiment was divided into control group, test group L (lactic acid bacteria treatment), test group C (cellulase treatment) and test group LC (lactic...

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Библиографические подробности

Главные авторы:	WAN Rong, LI Yong-xu, YANG Xiao-feng, CEN Yu, YANG Zheng-zhou, ZHANG Chuan-fang, SU Shi-lin, ZHU Zheng-jie
Формат:	Artigo
Язык:	Chinês
Опубликовано:	Editorial Department of Feed Research 2023-06-01
Серии:	Siliao yanjiu
Предметы:	branch and leaf of mulberry <italic>Lactobacillus plantarum</italic> cellulase fermentation qulaity
Online-ссылка:	http://SLYJ.publish.founderss.cn/thesisDetails#10.13557/j.cnki.issn1002-2813.2023.12.022
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