WANG Le, W. G. Changes of physicochemical indexes and flavor substances of fermented grains at different spatial levels during Northern strong-flavor Baijiu fermentation. Editorial Department of China Brewing.
Chicago Style (17th ed.) CitationWANG Le, WEI Gong. Changes of Physicochemical Indexes and Flavor Substances of Fermented Grains at Different Spatial Levels During Northern Strong-flavor Baijiu Fermentation. Editorial Department of China Brewing.
MLA (9th ed.) CitationWANG Le, WEI Gong. Changes of Physicochemical Indexes and Flavor Substances of Fermented Grains at Different Spatial Levels During Northern Strong-flavor Baijiu Fermentation. Editorial Department of China Brewing.
Warning: These citations may not always be 100% accurate.