HAN Junran, W. F. (2025). Bitter removal process optimization of soaked plum wine based on enzymatic hydrolysis and taste inhibition method. Editorial Department of China Brewing.
Chicago Style (17th ed.) CitationHAN Junran, WANG Fei. Bitter Removal Process Optimization of Soaked Plum Wine Based on Enzymatic Hydrolysis and Taste Inhibition Method. Editorial Department of China Brewing, 2025.
MLA (9th ed.) CitationHAN Junran, WANG Fei. Bitter Removal Process Optimization of Soaked Plum Wine Based on Enzymatic Hydrolysis and Taste Inhibition Method. Editorial Department of China Brewing, 2025.
Warning: These citations may not always be 100% accurate.