New Research: Freeze–thaw condition limits the fermentation process and accelerates the aerobic deterioration of oat (Avena sativa) silage in the Qinghai-Tibet Plateau https://t.co/CgDIZxdTnm #microbiology
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RT @FrontMicrobiol: New Research: Freeze–thaw condition limits the fermentation process and accelerates the aerobic deterioration of oat (A…
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RT @FrontMicrobiol: New Research: Freeze–thaw condition limits the fermentation process and accelerates the aerobic deterioration of oat (A…
23,905 followers
New Research: Freeze–thaw condition limits the fermentation process and accelerates the aerobic deterioration of oat (Avena sativa) silage in the Qinghai-Tibet Plateau https://t.co/CgDIZxuWpm #microbiology