ZHANG Chen, Y. Y. Optimization of fermentation technology of traditional highland barley wine based on fuzzy mathematical sensory evaluation and response surface method. Editorial Department of China Brewing.
Chicago Style (17th ed.) CitationZHANG Chen, YAN Yingying. Optimization of Fermentation Technology of Traditional Highland Barley Wine Based on Fuzzy Mathematical Sensory Evaluation and Response Surface Method. Editorial Department of China Brewing.
MLA (9th ed.) CitationZHANG Chen, YAN Yingying. Optimization of Fermentation Technology of Traditional Highland Barley Wine Based on Fuzzy Mathematical Sensory Evaluation and Response Surface Method. Editorial Department of China Brewing.
Warning: These citations may not always be 100% accurate.