Cite
HARVARD Citation
Peng, Q. et al. (2022). The way of Qu‐making significantly affected the volatile flavor compounds in Huangjiu (Chinese rice wine) during different brewing stages. Food science & nutrition. 10 (7), pp. 2255-2270. [Online].
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Peng, Q. et al. (2022). The way of Qu‐making significantly affected the volatile flavor compounds in Huangjiu (Chinese rice wine) during different brewing stages. Food science & nutrition. 10 (7), pp. 2255-2270. [Online].