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冯巧娟, 朱琳, 吴安琪, 张建国. 青贮时间和温度对木薯块根和叶发酵品质及氢氰酸含量的影响[J]. 草业科学, 2018, 12(5): 1293-1298. DOI: 10.11829/j.issn.1001-0629.2017-0549
引用本文: 冯巧娟, 朱琳, 吴安琪, 张建国. 青贮时间和温度对木薯块根和叶发酵品质及氢氰酸含量的影响[J]. 草业科学, 2018, 12(5): 1293-1298. DOI: 10.11829/j.issn.1001-0629.2017-0549
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Qiao-juan Feng, Lin Zhu, An-qi Wu, Jian-guo Zhang. Effect of ensiling time and temperature on the fermentaion quality and content of hydrocyanic acid in cassava roots and leaves[J]. Pratacultural Science, 2018, 12(5): 1293-1298. DOI: 10.11829/j.issn.1001-0629.2017-0549
Citation: Qiao-juan Feng, Lin Zhu, An-qi Wu, Jian-guo Zhang. Effect of ensiling time and temperature on the fermentaion quality and content of hydrocyanic acid in cassava roots and leaves[J]. Pratacultural Science, 2018, 12(5): 1293-1298. DOI: 10.11829/j.issn.1001-0629.2017-0549
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青贮时间和温度对木薯块根和叶发酵品质及氢氰酸含量的影响

Effect of ensiling time and temperature on the fermentaion quality and content of hydrocyanic acid in cassava roots and leaves

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