Cite
HARVARD Citation
Liu, G. et al. (2021). Impact of fermentation temperature on the quality and sensory characteristics of imo‐shochu. Journal of the Institute of Brewing. 127 (4), pp. 417-423. [Online].
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Liu, G. et al. (2021). Impact of fermentation temperature on the quality and sensory characteristics of imo‐shochu. Journal of the Institute of Brewing. 127 (4), pp. 417-423. [Online].