Cite
Effects of lactic acid bacteria and molasses on the fermentation quality, in vitro dry matter digestibility, and microbial community of Korshinsk peashrub (Caragana korshinskii Kom.) silages harvested at two growth stages.
MLA
Ke, Wencan, et al. “Effects of Lactic Acid Bacteria and Molasses on the Fermentation Quality, in Vitro Dry Matter Digestibility, and Microbial Community of Korshinsk Peashrub (Caragana Korshinskii Kom.) Silages Harvested at Two Growth Stages.” Grass & Forage Science, vol. 79, no. 1, Mar. 2024, pp. 56–68. EBSCOhost, https://doi.org/10.1111/gfs.12619.
APA
Ke, W., Wang, Y., Rinne, M., de Oliveira Franco, M., Li, F., Lin, Y., Zhang, Q., Cai, Y., & Zhang, G. (2024). Effects of lactic acid bacteria and molasses on the fermentation quality, in vitro dry matter digestibility, and microbial community of Korshinsk peashrub (Caragana korshinskii Kom.) silages harvested at two growth stages. Grass & Forage Science, 79(1), 56–68. https://doi.org/10.1111/gfs.12619
Chicago
Ke, Wencan, Yan Wang, Marketta Rinne, Marcia de Oliveira Franco, Fuhou Li, Yufan Lin, Qing Zhang, Yimin Cai, and Guijie Zhang. 2024. “Effects of Lactic Acid Bacteria and Molasses on the Fermentation Quality, in Vitro Dry Matter Digestibility, and Microbial Community of Korshinsk Peashrub (Caragana Korshinskii Kom.) Silages Harvested at Two Growth Stages.” Grass & Forage Science 79 (1): 56–68. doi:10.1111/gfs.12619.