Effects of Rosemary, Citronella, and Tea Tree Essential Oils on Fermentation Characteristics and Aerobic Stability of Sorghum Silage.

Júnior JRM, de Oliveira TS, da Silva IN, Filho EJLM, Aniceto ES, Lima MT, Andrade JLS, Santos BAV

DOI: 10.1002/fsn3.72258
Published: 2026 Sep
Container: Food science & nutrition
Publisher: Not recorded
Open access: yes

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Cite this work

BibTeX

@article{allodium:10.1002/fsn3.72258,
  title = {Effects of Rosemary, Citronella, and Tea Tree Essential Oils on Fermentation Characteristics and Aerobic Stability of Sorghum Silage.},
  author = {Júnior JRM and de Oliveira TS and da Silva IN and Filho EJLM and Aniceto ES and Lima MT and Andrade JLS and Santos BAV},
  year = {2026},
  journal = {Food science \& nutrition},
  doi = {10.1002/fsn3.72258},
  url = {https://doi.org/10.1002/fsn3.72258}
}

RIS

TY  - JOUR
TI  - Effects of Rosemary, Citronella, and Tea Tree Essential Oils on Fermentation Characteristics and Aerobic Stability of Sorghum Silage.
AU  - Júnior JRM
AU  - de Oliveira TS
AU  - da Silva IN
AU  - Filho EJLM
AU  - Aniceto ES
AU  - Lima MT
AU  - Andrade JLS
AU  - Santos BAV
PY  - 2026
JO  - Food science & nutrition
DO  - 10.1002/fsn3.72258
UR  - https://doi.org/10.1002/fsn3.72258
ER  -

APA

JRM, J., TS, D. O., IN, D. S., EJLM, F., ES, A., MT, L., JLS, A., & BAV, S. (2026). Effects of Rosemary, Citronella, and Tea Tree Essential Oils on Fermentation Characteristics and Aerobic Stability of Sorghum Silage.. Food science & nutrition. https://doi.org/10.1002/fsn3.72258

Source records

pubmed · retrieved 2026-09-27T12:13:28.272Z