Effects of moisture and fermentation length on the quality and digestibility of fermented concentrate using tamanu kernel cake as the main protein source through an in vitro study
通过体外研究水分和发酵时间对以琼崖海棠果仁饼为主要蛋白质来源的发酵浓缩物品质和消化率的影响
期刊:Journal of Advanced Veterinary and Animal Research
影响因子:1.5
doi:10.5455/javar.2025.l910
Paradhipta, Dimas Hand Vidya; Hanim, Chusnul; Agus, Ali; Leksono, Budi; Umroni, Aziz; Maharani, Sinta; Wardani, Arrynda Rachma Dyasti; Mukmila, Zazin
