The Fermentation Quality, Antioxidant Activity, and Bacterial Community of Mulberry Leaf Silage with Pediococcus , Bacillus , and Wheat Bran.

MLA

Li, Jinzhuan, et al. “The Fermentation Quality, Antioxidant Activity, and Bacterial Community of Mulberry Leaf Silage with Pediococcus , Bacillus , and Wheat Bran.” Fermentation (Basel), vol. 10, no. 4, Apr. 2024, p. 214. EBSCOhost, https://doi.org/10.3390/fermentation10040214.

APA

Li, J., Li, G., Zhang, H., Yang, T., Abbas, Z., Jiang, X., Zhang, H., Zhang, R., & Si, D. (2024). The Fermentation Quality, Antioxidant Activity, and Bacterial Community of Mulberry Leaf Silage with Pediococcus , Bacillus , and Wheat Bran. Fermentation (Basel), 10(4), 214. https://doi.org/10.3390/fermentation10040214

Chicago

Li, Jinzhuan, Guiming Li, Haosen Zhang, Tiantian Yang, Zaheer Abbas, Xiaohan Jiang, Heng Zhang, Rijun Zhang, and Dayong Si. 2024. “The Fermentation Quality, Antioxidant Activity, and Bacterial Community of Mulberry Leaf Silage with Pediococcus , Bacillus , and Wheat Bran.” Fermentation (Basel) 10 (4): 214. doi:10.3390/fermentation10040214.