Cite
HARVARD Citation
Tian, Y. et al. (2016). Oenological characteristics, amino acids and volatile profiles of Hongqu rice wines during pottery storage: Effects of high hydrostatic pressure processing. Food chemistry. pp. 456-464. [Online].
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Tian, Y. et al. (2016). Oenological characteristics, amino acids and volatile profiles of Hongqu rice wines during pottery storage: Effects of high hydrostatic pressure processing. Food chemistry. pp. 456-464. [Online].