Attribution
Non-Commercial
No Derivative Works
Sanchai Yotmanee. 2018. Identification of the characteristic taste, aroma compounds and the corresponding precursors in pigmented rice wine. , University of Reading;
Sanchai Yotmanee. (2018) Identification of the characteristic taste, aroma compounds and the corresponding precursors in pigmented rice wine . University of Reading/United Kingdom.
Sanchai Yotmanee. Identification of the characteristic taste, aroma compounds and the corresponding precursors in pigmented rice wine. . United Kingdom:University of Reading, 2018.
Sanchai Yotmanee. (2018) Identification of the characteristic taste, aroma compounds and the corresponding precursors in pigmented rice wine . University of Reading/United Kingdom.
