Cite
HARVARD Citation
Wei, D. et al. (2020). Improving the lipid oxidation in pork fat processing for Chi-aroma Baijiu through pretreatments and segmented soaking with liquor. Lebensmittel-Wissenschaft + Technologie =. p. . [Online].
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Wei, D. et al. (2020). Improving the lipid oxidation in pork fat processing for Chi-aroma Baijiu through pretreatments and segmented soaking with liquor. Lebensmittel-Wissenschaft + Technologie =. p. . [Online].