Effects of Wilting and Lactobacillus plantarum Addition on the Fermentation Quality and Microbial Community of Moringa oleifera Leaf Silage

Yi Wang, Cheng Wang, Wei Zhou, Fu-yu Yang, Xiao-yang Chen, Qing Zhang

Open source

DOI: 10.3389/fmicb.2018.01817
Published: 2018-08-06
Container: Frontiers in Microbiology
Publisher: Frontiers Media SA
Open access: unknown

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Cite this work

BibTeX

@article{allodium:10.3389/fmicb.2018.01817,
  title = {Effects of Wilting and Lactobacillus plantarum Addition on the Fermentation Quality and Microbial Community of Moringa oleifera Leaf Silage},
  author = {Yi Wang and Cheng Wang and Wei Zhou and Fu-yu Yang and Xiao-yang Chen and Qing Zhang},
  year = {2018},
  journal = {Frontiers in Microbiology},
  doi = {10.3389/fmicb.2018.01817},
  url = {https://doi.org/10.3389/fmicb.2018.01817}
}

RIS

TY  - JOUR
TI  - Effects of Wilting and Lactobacillus plantarum Addition on the Fermentation Quality and Microbial Community of Moringa oleifera Leaf Silage
AU  - Yi Wang
AU  - Cheng Wang
AU  - Wei Zhou
AU  - Fu-yu Yang
AU  - Xiao-yang Chen
AU  - Qing Zhang
PY  - 2018
JO  - Frontiers in Microbiology
DO  - 10.3389/fmicb.2018.01817
UR  - https://doi.org/10.3389/fmicb.2018.01817
ER  -

APA

Wang, Y., Wang, C., Zhou, W., Yang, F., Chen, X., & Zhang, Q. (2018). Effects of Wilting and Lactobacillus plantarum Addition on the Fermentation Quality and Microbial Community of Moringa oleifera Leaf Silage. Frontiers in Microbiology. https://doi.org/10.3389/fmicb.2018.01817

Source records

crossref · retrieved 2026-09-25T13:37:40.446Z