Cite
HARVARD Citation
Xie, G. et al. (2021). Study on relationship between bacterial diversity and quality of Huangjiu (Chinese Rice Wine) fermentation. Food science & nutrition. 9 (7), pp. 3885-3892. [Online].
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Xie, G. et al. (2021). Study on relationship between bacterial diversity and quality of Huangjiu (Chinese Rice Wine) fermentation. Food science & nutrition. 9 (7), pp. 3885-3892. [Online].