Effect of tea polyphenols on the fermentation quality, protein preservation, antioxidant capacity and bacterial community of stylo silage

por Huang, Yinchao, Qiu, Chenchen, Wang, Yimin, Zhang, Wei, He, Liwen
Publicado 2022

Steam explosion processing intensifies the nutritional values of most crop byproducts: Morphological structure, carbohydrate-protein fractions, and rumen fermentation profile

por He, Liwen, Huang, Yinchao, Shi, Lei, Zhou, Zhenming, Wu, Hao
Publicado 2022