Cite
HARVARD Citation
Liu, J. et al. (2022). Improvement of the flavor of major ethyl ester compounds during Chinese Te-flavor Baijiu brewing by Wickerhamomyces anomalus. Food bioscience. p. . [Online].
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Liu, J. et al. (2022). Improvement of the flavor of major ethyl ester compounds during Chinese Te-flavor Baijiu brewing by Wickerhamomyces anomalus. Food bioscience. p. . [Online].