Cite
HARVARD Citation
Han, X. et al. (2023). Application of non-Saccharomyces yeasts with high β-glucosidase activity to enhance terpene-related floral flavor in craft beer. Food chemistry. p. . [Online].
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Han, X. et al. (2023). Application of non-Saccharomyces yeasts with high β-glucosidase activity to enhance terpene-related floral flavor in craft beer. Food chemistry. p. . [Online].