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APA Citation
Huang, Z., Hong, J., Xu, J., Li, L., Guo, W., Pan, Y., Chen, S., Bai, W., Rao, P., Ni, L., Zhao, L., Liu, B., & Lv, X. (2018). exploring core functional microbiota responsible for the production of volatile flavour during the traditional brewing of Wuyi Hong Qu glutinous rice wine. Food microbiology, 76, 487–496. http://access.bl.uk/ark:/81055/vdc_100066561899.0x000025