Cheng, Q., Cheng, Q., Cheng, Q., Liu, D., Lei, Y., Li, M., . . . Zhang, X. (2025). Altering the bacterial community: Sour soup decreased CO2 production and improved the fermentation quality of Broussonetia papyrifera, Tritriale and mixed silages. Frontiers Media S.A.
Chicago Style (17th ed.) CitationCheng, Qiming, et al. Altering the Bacterial Community: Sour Soup Decreased CO2 Production and Improved the Fermentation Quality of Broussonetia Papyrifera, Tritriale and Mixed Silages. Frontiers Media S.A, 2025.
MLA (9th ed.) CitationCheng, Qiming, et al. Altering the Bacterial Community: Sour Soup Decreased CO2 Production and Improved the Fermentation Quality of Broussonetia Papyrifera, Tritriale and Mixed Silages. Frontiers Media S.A, 2025.
Warning: These citations may not always be 100% accurate.