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KMID : 0380620040360040616
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Korean Journal of Food Science and Technology
2004 Volume.36 No. 4 p.616 ~ p.623
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Microbiology/Fermentation/Biotechnology : Fermentation Characteristics of Rice-Grape Wine Fermented with Rice and Grape
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배상대/Bae SD
배상면/김재식/Bae SM/Kim JS
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Abstract
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KEYWORD
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rice-grape wine, acidity, mixing ratios, mixing methods, sensory evaluation
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FullTexts / Linksout information
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Listed journal information
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