Cite
HARVARD Citation
Garzón, A. et al. (2016). Effects of malting conditions on enzyme activities, chemical, and bioactive compounds of sorghum starchy products as raw material for brewery. Stärke. pp. 1048-1054. [Online].
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Garzón, A. et al. (2016). Effects of malting conditions on enzyme activities, chemical, and bioactive compounds of sorghum starchy products as raw material for brewery. Stärke. pp. 1048-1054. [Online].