Cite
HARVARD Citation
Zheng, F. et al. (2021). Proteomic Analysis of Hop Bitter Compound Iso-α-acid Tolerance in Beer Spoilage Lactobacillus casei 2-9-5. Journal of the American Society of Brewing Chemists. pp. 347-355. [Online].
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Zheng, F. et al. (2021). Proteomic Analysis of Hop Bitter Compound Iso-α-acid Tolerance in Beer Spoilage Lactobacillus casei 2-9-5. Journal of the American Society of Brewing Chemists. pp. 347-355. [Online].