Cite
MLA Citation
Shuang Chen and Yan Xu. “Effect of 'wheat Qu' on the fermentation processes and volatile flavour‐active compounds of Chinese rice wine (Huangjiu).” Journal of the Institute of Brewing, vol. 119, no. 1, 2013, pp. 71–77. http://access.bl.uk/ark:/81055/vdc_100044153600.0x000001