Cite
HARVARD Citation
Gong, J. et al. (2019). Effect of γ‐aminobutyric acid supplementation on the composition of Chinese rice wine. Journal of the Institute of Brewing. 125 (1), pp. 110-117. [Online].
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Gong, J. et al. (2019). Effect of γ‐aminobutyric acid supplementation on the composition of Chinese rice wine. Journal of the Institute of Brewing. 125 (1), pp. 110-117. [Online].