Lv3
390 积分 2022-12-17 加入
Fermentation and addition of enzymes to a diet based on high-moisture corn, rapeseed cake, and peas improve digestibility of nonstarch polysaccharides, crude protein, and phosphorus in pigs
23小时前
求助中
Potential of bacterial fermentation as a biosafe method of improving feeds for pigs and poultry
1天前
已完结
Additive effects of fermented juice of epiphytic lactic acid bacteria on the fermentative quality of guineagrass (Panicum maximum Jacq.) silage
6个月前
已完结
Influences of growth stage and ensiling time on fermentation profile, bacterial community compositions and their predicted functionality during ensiling of Italian ryegrass
7个月前
已完结
The responses of fermentation characteristics and microbial community structure and co-occurrence network to molasses and Lacticaseibacillus casei additions during anaerobic fermentation of Caragana korshinskii
7个月前
已完结
Role of Lactic Acid Bacteria in Insecticide Residue Degradation
7个月前
已完结
Volatile fatty acids production from Brassica chinensis waste and analysis of the associated microbial community
7个月前
已完结
Comparative evaluation of quality characteristics of fermented napa cabbage subjected to hot air drying, vacuum freeze drying, and microwave freeze drying
7个月前
已完结
Multienzyme production by Bacillus velezensis strains isolated from fruit residues in submerged fermentation using triticale and sugarcane bagasse in the cultivation media
7个月前
已完结
Evaluation of differences in volatile flavor compounds between liquid-state and solid-state fermented Tartary buckwheat by Monascus purpureus
7个月前
已完结
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