KMID : 0380620020340040673
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Korean Journal of Food Science and Technology 2002 Volume.34 No. 4 p.673 ~ p.677
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Manufacture and Physiological Functionality of Korean Traditional Liquor by Using Purple-fleshed Sweet Potato
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ÇѱÔÈ«/Han, Kyu Heung
ÀÌÁÖÂù/ÀÌ°¡¼ø/±èÀçÈ£/ÀÌÁ¾¼ö/Lee, Ju Chan/Lee, Ga Soon/Kim, Jae Ho/Lee, Jong Soo
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Abstract
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