Effect of Stage of Maturity on the Nutritive Value of Whole-Plant Sugarcane Preserved as Silage
Author:
Publisher
Oxford University Press (OUP)
Subject
Genetics,Animal Science and Zoology,General Medicine,Food Science
Link
https://www.animalsciencepublications.org/publications/jas/pdfs/54/4/JAN0540040689
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1. Assessing nutritional quality and gas production kinetics: incorporating Tithonia diversifolia into sugarcane silage;Agroforestry Systems;2024-05-25
2. Effects of Lactiplantibacillus plantarum, Limosilactobacillus fermentum, and Propionic Acid on the Fermentation Process Of Sugarcane Tops Silages Along with Variations in pH, Yeast and Mould Count After Aerobic Exposure;Waste and Biomass Valorization;2023-10-08
3. Aroma Profile, Microbial and Chemical Quality of Ensiled Green Forages Mixtures of Winter Cereals and Italian Ryegrass;Agriculture;2021-05-31
4. Effects of Obligate Heterofermentative Lactic Acid Bacteria Alone or in Combination on the Conservation of Sugarcane Silage;Frontiers in Microbiology;2021-05-10
5. Fermentative profile, losses and chemical composition of silage soybean genotypes amended with sugarcane levels;Scientific Reports;2020-12
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