Cite
HARVARD Citation
Chen, G. et al. (2021). Microbial diversity and flavor of Chinese rice wine (Huangjiu): an overview of current research and future prospects. Current opinion in food science. pp. 37-50. [Online].
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Chen, G. et al. (2021). Microbial diversity and flavor of Chinese rice wine (Huangjiu): an overview of current research and future prospects. Current opinion in food science. pp. 37-50. [Online].