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About this Agricultural and Biological Sciences article
Effect of ‘wheat Qu’ on the fermentation processes and volatile flavour-active compounds of Chinese rice wine (Huangjiu) by Chen, Shuang; Xu, Yan is a Agricultural and Biological Sciences article available to read on EtoBox.
It is typically read by researchers, students, and practitioners in Agricultural and Biological Sciences.
- Author
- Chen, Shuang; Xu, Yan
- Publisher
- Wiley (John Wiley & Sons); Georg Thieme Verlag KG; Wiley-Blackwell; Wiley (ISSN 2050-0416)
- Published
- 2013
- Language
- EN
- Field
- Agricultural and Biological Sciences (Life Sciences)