Effects of Compound Probiotics and Cellulase Fermentation on Nutritional Quality and Microstructure of <em>Artemisia argyi</em>

doi:10.3969/j.issn.1006-267x.2020.04.035

Effects of Compound Probiotics and Cellulase Fermentation on Nutritional Quality and Microstructure of Artemisia argyi

XIE Fenglian, CHANG Juan, YIN Qingqiang, WANG Ping, LYU Zhanqi, ZHANG Hongying, YANG Mingfan, NING Changshen

2020, Vol. 32 (4) : 1768-1777.

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Chinese Journal of Animal Nutrition ›› 2020, Vol. 32 ›› Issue (4) : 1768-1777. DOI: 10.3969/j.issn.1006-267x.2020.04.035

Effects of Compound Probiotics and Cellulase Fermentation on Nutritional Quality and Microstructure of Artemisia argyi

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{{article.zuoZheEn_L}}. {{article.title_en}}. {{journal.qiKanMingCheng_EN}}. 2020, 32(4): 1768-1777 https://doi.org/10.3969/j.issn.1006-267x.2020.04.035

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2019-09-03	2020-04-15
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2020-04-16

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