ENSILING WHOLE WHEAT AT VARIOUS MATURATION STAGES - CHANGES IN NUTRITIVE INGREDIENTS DURING MATURATION AND ENSILING AND UPON AEROBIC EXPOSURE

被引：8

作者：

ASHBELL, G

THEUNE, HH

SKLAN, D

机构：

[1] HEBREW UNIV JERUSALEM,FAC AGR,IL-76100 REHOVOT,ISRAEL

[2] FED RES CTR AGR,INST GRASSLAND & FORAGE RES,BRAUNSCHWEIG,FED REP GER

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1985年 / 33卷 / 01期

关键词：

D O I：

10.1021/jf00061a001

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

页码：1 / 4

页数：4

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