Cite
MLA Citation
Yuanliang Hu et al.. “Changes in microbial community during fermentation of high‐temperature Daqu used in the production of Chinese 'Baiyunbian' liquor.” Journal of the Institute of Brewing, vol. 123, no. 4, 2017, pp. 594–599. http://access.bl.uk/ark:/81055/vdc_100053867117.0x00004c