Cite
APA Citation
Wei, D., Li, L., He, S., Yu, J., Tian, X., & Wu, Z. (2020). improving the lipid oxidation in pork fat processing for Chi-aroma Baijiu through pretreatments and segmented soaking with liquor. Lebensmittel-Wissenschaft + Technologie =, 130, . http://access.bl.uk/ark:/81055/vdc_100105277407.0x000059