Cite
MLA Citation
Daiyue Wei et al.. “Improving the lipid oxidation in pork fat processing for Chi-aroma Baijiu through pretreatments and segmented soaking with liquor.” Lebensmittel-Wissenschaft + Technologie =, vol. 130, 2020, p. . http://access.bl.uk/ark:/81055/vdc_100105277407.0x000059