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Effect of tea polyphenols on the fermentation quality, protein preservation, antioxidant capacity and bacterial community of stylo silage
The present study was aimed to evaluate the improvement potential of tea polyphenols (TPP) on silage characteristics and bacterial community. Stylo ensiled with TPP (0, 0.2 or 0.4%, on a fresh basis) were analyzed for fermentation parameter, protein fraction, antioxidant activity and bacterial commu...
| Autores principales: | , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Frontiers Media S.A.
2022
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9493319/ https://www.ncbi.nlm.nih.gov/pubmed/36160248 http://dx.doi.org/10.3389/fmicb.2022.993750 |