Ensilability and chemical composition of silages made with different mixtures of noni (Morinda citrifolia L.)

Ensilability and chemical composition of silages made with different mixtures of noni (Morinda citrifolia L.)

Diğer sürümleri göster (1)

The ensilability and chemical composition of silages made with different proportions (100:0; 90:10; 80:20; 70:30; 60:40 and 50:50%) of foliage (fresh and pre-wilted) and noni fruit (fresh) was evaluated. Some fermentative patterns of the original forages and the chemical content of the silages were...

Detaylı Bibliyografya
Asıl Yazarlar:	Sánchez, Yoandris Pascual, Betancur-Hurtado, Cesar, Botello-León, Aroldo, Pérez-Corría, Kirenia, Ruiz-Corrales, Cristina, Martínez-Aguilar, Yordan
Materyal Türü:	Online
Dil:	eng
Baskı/Yayın Bilgisi:	Universidad Pedagógica y Tecnológica de Colombia 2019
Konular:	fermentation foliage food preservation fruit noni wilted conservación de alimento fermentación follaje fruta secado
Online Erişim:	https://revistas.uptc.edu.co/index.php/ciencia_agricultura/article/view/8802

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