Acta Prataculturae Sinica ›› 2020, Vol. 29 ›› Issue (10): 172-181.DOI: 10.11686/cyxb2019569
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MAO Cui1,**, LIU Fang-yuan2,**, SONG En-liang1, WANG Ya-fang1, WANG Yong-jun3, ZHAN Xiang3, LI Yuan3, CHENG Hai-jian1,*, JIANG Fu-gui1,*
Received:
2019-12-30
Online:
2020-10-20
Published:
2020-10-20
Contact:
*.E-mail: 98061107@163.com, fgjiang2017@163.com
MAO Cui, LIU Fang-yuan, SONG En-liang, WANG Ya-fang, WANG Yong-jun, ZHAN Xiang, LI Yuan, CHENG Hai-jian, JIANG Fu-gui. Effects of lactic acid bacteria inoculant level and ensiling time on nutritional value and fermentation quality of whole-crop maize silage[J]. Acta Prataculturae Sinica, 2020, 29(10): 172-181.
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