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Effect of Intrinsic Tannins on the Fermentation Quality and Associated with the Bacterial and Fungal Community of Sainfoin Silage - PMC

ncbi.nlm.nih.gov · 23 words · saved by 1 readers

The .gov means it’s official. Federal government websites often end in .gov or .mil. Before sharing sensitive information, make sure you’re on a federal government site. The site is secure. The https:// ensures that you are connecting to the official website and that any information you provide is encrypted and transmitted securely. The PMC website is updating on October 15, 2024. Learn More or Try it out now. The data supporting characteristics of fermentation and wilted sainfoin can be found at Mendeley Data: https://doi.org/10.17632/rxsjb8vw6b.1 (accessed on 26 March 2022). The data supporting the bacteria and fungi community of Sequence Read Archive (SRA) can be found at National Center for Biotechnology Information (NCBI). SRA number for fungi: PRJNA811366. SRA number for bacteria: PRJNA796365 (accessed on 26 March 2020). Sainfoin (Onobrychis viciifolia) is rich in conden

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Effect of Intrinsic Tannins on the Fermentation Quality and Associated with the Bacterial and Fungal Community of Sainfoin Silage - PMC

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