Effects of Amino Acid By-Products on Fermentation Quality and Digestibility of White Sorghum Silage

NUERHATI·Silafuer ,WUSIMAN·Yimiti

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Scientia Agricultura Sinica ›› 2022, Vol. 55 ›› Issue (20) : 4065-4074. DOI: 10.3864/j.issn.0578-1752.2022.20.016
ANIMAL SCIENCE·VETERINARY SCIENCE

Effects of Amino Acid By-Products on Fermentation Quality and Digestibility of White Sorghum Silage

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{{article.zuoZheEn_L}}. {{article.title_en}}. {{journal.qiKanMingCheng_EN}}. 2022, 55(20): 4065-4074 https://doi.org/10.3864/j.issn.0578-1752.2022.20.016

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