Cite
HARVARD Citation
Wang, W. et al. (2021). Correlation between microbial communities and flavor compounds during the fifth and sixth rounds of sauce-flavor baijiu fermentation. Food research international. p. . [Online].
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Wang, W. et al. (2021). Correlation between microbial communities and flavor compounds during the fifth and sixth rounds of sauce-flavor baijiu fermentation. Food research international. p. . [Online].