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KMID : 0380020010160020152
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Korean Journal of Biotechnology and Bioengineering
2001 Volume.16 No. 2 p.152 ~ p.157
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Manufacture and Physiological Functionality of Wines and Liquors by Using Plum (Prunus salicina)
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서승보/Seo SB
한상미/김재호/김나미/이종수/Han SM/Kim JH/Kim NM/Lee JS
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Abstract
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KEYWORD
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Prunus salicina, physiological functionality, wine, liquors
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FullTexts / Linksout information
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Listed journal information
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