Cite
HARVARD Citation
Chen, S. et al. (2013). Effect of 'wheat Qu' on the fermentation processes and volatile flavour‐active compounds of Chinese rice wine (Huangjiu). Journal of the Institute of Brewing. 119 (1), pp. 71-77. [Online].
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Chen, S. et al. (2013). Effect of 'wheat Qu' on the fermentation processes and volatile flavour‐active compounds of Chinese rice wine (Huangjiu). Journal of the Institute of Brewing. 119 (1), pp. 71-77. [Online].