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KMID : 0380620040360050744
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Korean Journal of Food Science and Technology
2004 Volume.36 No. 5 p.744 ~ p.748
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Engineering/Processing/Sensory Evaluation : Development of Red Wine Using Monascus anka
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배인영/Bae IY
이광연/신민수/이현규/Lee KY/Shin MS/Lee HG
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Abstract
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KEYWORD
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wine, fermentation, Monascus anka, Saccharomyces cerevisiae
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FullTexts / Linksout information
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Listed journal information
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