GUO Nannan, Z. X. Optimization of fermentation process for tangerine peel mead by response surface methodology. Editorial Department of China Brewing.
Chicago Style (17th ed.) CitationGUO Nannan, ZHANG Xinru. Optimization of Fermentation Process for Tangerine Peel Mead by Response Surface Methodology. Editorial Department of China Brewing.
MLA (9th ed.) CitationGUO Nannan, ZHANG Xinru. Optimization of Fermentation Process for Tangerine Peel Mead by Response Surface Methodology. Editorial Department of China Brewing.
Warning: These citations may not always be 100% accurate.