Cite
HARVARD Citation
Wu, Z. et al. (2016). Quantitative analysis of predominant yeasts and volatile compounds in the process of pickled wax gourd. CyTA: journal of food. 14 (1), pp. 92-100. [Online].
This is an interim version of our Electronic Legal Deposit Catalogue-eJournals and eBooks while we continue to recover from a cyber-attack.
Wu, Z. et al. (2016). Quantitative analysis of predominant yeasts and volatile compounds in the process of pickled wax gourd. CyTA: journal of food. 14 (1), pp. 92-100. [Online].