Cite
HARVARD Citation
Liu, G. et al. (2018). Fermentation process optimization and chemical constituent analysis on longan (Dimocarpus longan Lour.) wine. Food chemistry. pp. 268-279. [Online].
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Liu, G. et al. (2018). Fermentation process optimization and chemical constituent analysis on longan (Dimocarpus longan Lour.) wine. Food chemistry. pp. 268-279. [Online].