The Impact of Three White-Rot Fungi on Nutrient Availability, Greenhouse Gas Emissions, and Volatile Fatty Acid Production in Myceliated Sorghum.

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作者： Lydia K,Olagunju ^[1] ; Omoanghe S,Isikhuemhen ^[2] ; Peter A,Dele ^[1] ; Felicia N,Anike ^[2] ; Joel O,Alabi ^[1] ; Kelechi A,Ike ^[1] ; Yasmine,Shaw ^[1] ; Rosetta M,Brice ^[1] ; Oluteru E,Orimaye ^[1] ; Michael,Wuaku ^[1] ; Nkese S,Udombang ^[2] ; Uchenna Y,Anele ^[1]

作者单位： Department of Animal Sciences, North Carolina Agricultural and Technical State University, 1601 East Market Street, Greensboro, NC 27411, USA. ^[1] Department of Natural Resources and Environmental Design, North Carolina Agricultural and Technical State University, 1601 East Market Street, Greensboro, NC 27411, USA. ^[2]

关键词 fiber digestibility greenhouse gases myceliated sorghum white rot fungi

DOI 10.3390/foods13142199

PMID 39063283

发布时间 2024-07-29

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Foods (Basel, Switzerland)

2024年13卷14期

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The Impact of Three White-Rot Fungi on Nutrient Availability, Greenhouse Gas Emissions, and Volatile Fatty Acid Production in Myceliated Sorghum.

Foods (Basel, Switzerland)

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Foods (Basel, Switzerland)

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The Impact of Three White-Rot Fungi on Nutrient Availability, Greenhouse Gas Emissions, and Volatile Fatty Acid Production in Myceliated Sorghum.

Foods (Basel, Switzerland)

相似文献

Foods (Basel, Switzerland)

相关期刊

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