@misc{indiciae0e1192b0b795,
  title = {Flavor compounds in fermented Chinese alcoholic beverage alter gut microbiota and attenuate ethanol-induced liver},
  author = {Fang, C. and Du, H. and Zheng, X. and Zhao, A. and Jia, W. and Xu, Y.},
  year = {2018},
  doi = {10.1101/437731},
  url = {https://www.biorxiv.org/content/10.1101/437731v1},
  note = {Source identifier: 10.1101/437731}
}