Cite
MLA Citation
Gui‐Ming Fu et al.. “Analysis of microbial community, physiochemical indices, and volatile compounds of Chinese te‐flavor baijiu daqu produced in different seasons.” Journal of the science of food and agriculture, vol. 101, 2021, pp. 6525–6532. http://access.bl.uk/ark:/81055/vdc_100145495468.0x000052