APA (7th ed.) Citation

Bai, R., Wen, S., Li, H., Chen, S., Chen, Y., Huang, Y., & Guan, H. Effect of Roughage-to-Concentrate Ratio and Lactic Acid Bacteria Additive on Quality, Aerobic Stability, and In Vitro Digestibility of Fermented Total Mixed Ration. MDPI AG.

Chicago Style (17th ed.) Citation

Bai, Rui, Sisi Wen, Haiping Li, Shiyong Chen, Youjun Chen, Yanling Huang, and Hao Guan. Effect of Roughage-to-Concentrate Ratio and Lactic Acid Bacteria Additive on Quality, Aerobic Stability, and In Vitro Digestibility of Fermented Total Mixed Ration. MDPI AG.

MLA (9th ed.) Citation

Bai, Rui, et al. Effect of Roughage-to-Concentrate Ratio and Lactic Acid Bacteria Additive on Quality, Aerobic Stability, and In Vitro Digestibility of Fermented Total Mixed Ration. MDPI AG.