2019•Harran Üniversitesi Veteriner Fakültesi DergisiOpen access

The effect of fermented lactic acid juice prepared with different levels of sucrose and incubation times on the alfalfa silage quality.

Sadık Serkan Aydin, Nihat Denek

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Key concepts: Silage, Sucrose, Lactic acid, Fermentation, Food science, Incubation, Chemistry, Biology

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The effect of fermented lactic acid juice prepared with different levels of sucrose and incubation times on the alfalfa silage quality. — Research Paper | ScholarLens