不同菌种有氧发酵对柑橘渣营养价值的影响
Chinese Journal Of Animal Nutrition（2022）
Abstract
本试验旨在研究不同菌种有氧发酵对柑橘渣有机酸、总黄酮、营养成分含量的影响.
MoreAI Read Science
Must-Reading Tree
Example
Generate MRT to find the research sequence of this paper
Chat Paper
Summary is being generated by the instructions you defined