Cite
HARVARD Citation
Hu, Y. et al. (2017). Changes in microbial community during fermentation of high‐temperature Daqu used in the production of Chinese 'Baiyunbian' liquor. Journal of the Institute of Brewing. 123 (4), pp. 594-599. [Online].
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Hu, Y. et al. (2017). Changes in microbial community during fermentation of high‐temperature Daqu used in the production of Chinese 'Baiyunbian' liquor. Journal of the Institute of Brewing. 123 (4), pp. 594-599. [Online].