Gao, Z., Wu, Z., & Zhang, W. (2020). Effect of Pit Mud on Bacterial Community and Aroma Components in Yellow Water and Their Changes during the Fermentation of Chinese Strong-Flavor Liquor. Foods.

Gao, Zhanzheng, Zhengyun Wu, و Wenxue Zhang. "Effect of Pit Mud On Bacterial Community and Aroma Components in Yellow Water and Their Changes During the Fermentation of Chinese Strong-Flavor Liquor." Foods 2020.

Gao, Zhanzheng, Zhengyun Wu, و Wenxue Zhang. "Effect of Pit Mud On Bacterial Community and Aroma Components in Yellow Water and Their Changes During the Fermentation of Chinese Strong-Flavor Liquor." Foods 2020.