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KMID : 0380620050370040574
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Korean Journal of Food Science and Technology
2005 Volume.37 No. 4 p.574 ~ p.578
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Engineering/Processing/Sensory Evaluation : Changes in Physicochemical Characteristics of Bokbunja (Rubus coreanus Miq.) Wine during Fermentation
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최한석/Choi HS
김명곤/박효숙/신동화/Kim MK/Park HS/Shin DH
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Abstract
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KEYWORD
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Bokbunja, wine, Rubus coreanus Miq., alcohol fermentation, pectinase
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