ZHANG Yao, T. F. Optimization of fermentation process of mulberry-grape compound fruit wine by response surface methodology. Editorial Department of China Brewing.
Chicago Style (17th ed.) CitationZHANG Yao, TANG Fengxian. Optimization of Fermentation Process of Mulberry-grape Compound Fruit Wine by Response Surface Methodology. Editorial Department of China Brewing.
MLA (9th ed.) CitationZHANG Yao, TANG Fengxian. Optimization of Fermentation Process of Mulberry-grape Compound Fruit Wine by Response Surface Methodology. Editorial Department of China Brewing.
Warning: These citations may not always be 100% accurate.