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Effect of Glucose and Lactic Acid Bacteria on the Fermentation Quality, Chemical Compositions and in vitro Digestibility of Mulberry (Morus Alba) Leaf Silage

Effect of Glucose and Lactic Acid Bacteria on the Fermentation Quality, Chemical Compositions and in vitro Digestibility of Mulberry (Morus Alba) Leaf Silage

Ehab Bo Trabi1,2, Xianjun Yuan1, Junfeng Li1, Zhihao Dong1, Assar Ali Shah2 and Tao Shao1,2,*

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Pakistan Journal of Zoology

June

Vol. 50, Iss. 3, Pages 799-1198

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