科研产出
Physicochemical characteristics and microbial community succession during oat silage prepared without or with Lactiplantibacillus plantarum or Lentilactobacillus buchneri
SCI
机构:
来源:MICROBIOLOGY SPECTRUM年份:2023关键词: lactic acid bacteria; microbial community; fermentation quality; oat silage


Research updates and progress on nutritional significance of the amides I and II, alpha-helix and beta-sheet ratios, microbial protein synthesis, and steam pressure toasting condition with globar and synchrotron molecular microspectroscopic techniques with chemometrics
SCI
机构:
来源:CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION年份:2023

Effects of Cellulase and Xylanase Addition on Fermentation Quality, Aerobic Stability, and Bacteria Composition of Low Water-Soluble Carbohydrates Oat Silage
SCI
机构:
来源:FERMENTATION-BASEL年份:2023关键词: oat silage; fermentation; aerobic stability; bacteria community; water-soluble carbohydrates

