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The Effects of Different Inoculation Amount of Lactobacillus Plantarum on Antioxidant Capacity, Chemical Composition and Sensory Quality of Rosa Roxburghii Tratt Fruit Pomace Ensiled

Xiong Pan,Ting-fei Deng,Liang-qun Li,Li-shou Yang,Ming Gao,Yan-fang Yan,Mei Peng,Juan-Yang, Song Liu,Li-juan Ge,Xiao-sheng Yang

WASTE AND BIOMASS VALORIZATION（2024）

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Key words
Antioxidant Status,Chemical Composition,Ensiling,Lactobacillus Plantarum,Rosa Roxburghii Tratt Fruit Pomace,Sensory Quality
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