Effects of Mixing Garlic Skin on Fermentation Quality, Microbial Community of High-Moisture Pennisetum hydridum Silage

Garlic skin, a by-product of garlic processing, was supposed to improve the fermentation quality of high-moisture silages because of its low moisture content and active compounds. Thus, fermentation and microbial characteristics of high-moisture Pennisetum hydridum ensiled with the addition of 0, 10...

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Detalles Bibliográficos
Autores principales: Chen, Juncai, Huang, Guohao, Xiong, Hanlin, Qin, Hao, Zhang, Haonan, Sun, Yawang, Dong, Xianwen, Lei, Yan, Zhao, Yongju, Zhao, Zhongquan
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2021
Materias:
Microbiology
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8606783/
https://www.ncbi.nlm.nih.gov/pubmed/34819925
http://dx.doi.org/10.3389/fmicb.2021.770591

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8606783/
https://www.ncbi.nlm.nih.gov/pubmed/34819925
http://dx.doi.org/10.3389/fmicb.2021.770591

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