Cite
HARVARD Citation
Huang, Z. et al. (2019). Microbial communities and volatile metabolites in different traditional fermentation starters used for Hong Qu glutinous rice wine. Food research international. pp. 593-603. [Online].
This is an interim version of our Electronic Legal Deposit Catalogue-eJournals and eBooks while we continue to recover from a cyber-attack.
Huang, Z. et al. (2019). Microbial communities and volatile metabolites in different traditional fermentation starters used for Hong Qu glutinous rice wine. Food research international. pp. 593-603. [Online].