Cite
HARVARD Citation
Guo, X. et al. (2015). Reduction of biogenic amines production by eliminating the PEP4 gene in Saccharomyces cerevisiae during fermentation of Chinese rice wine. Food chemistry. pp. 208-211. [Online].
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Guo, X. et al. (2015). Reduction of biogenic amines production by eliminating the PEP4 gene in Saccharomyces cerevisiae during fermentation of Chinese rice wine. Food chemistry. pp. 208-211. [Online].