Hexanoic acid addition helps to clarify the possible mechanisms of the increased β-carotene content during alfalfa fermentation

ZONG Cheng, ZHAO Yu-hong, JIANG Wan-qi, SHAO Tao, LIANG Xin-yu, WU Ai-li, LIU Qin-hua

Journal of Integrative Agriculture ›› 2026, Vol. 25 ›› Issue (3) : 0. DOI: 10.1016/j.jia.2024.05.007

Hexanoic acid addition helps to clarify the possible mechanisms of the increased β-carotene content during alfalfa fermentation

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{{article.zuoZheEn_L}}. {{article.title_en}}. {{journal.qiKanMingCheng_EN}}. 2026, 25(3): 0 https://doi.org/10.1016/j.jia.2024.05.007

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