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KMID : 0380620050370050789
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Korean Journal of Food Science and Technology
2005 Volume.37 No. 5 p.789 ~ p.794
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Microbiology/Fermentation/Biotechnology : Manufacture and Physiological Functionality of Korean Traditional Wine by Using Gugija (Lycii fructus)
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이대형/Lee DH
박원종/이봉춘/이주찬/이대형/이종수/Park WJ/Lee BC/Lee JC/Lee DH/Lee JS
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Abstract
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KEYWORD
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traditional Gugija wine, physiological functionality, Lycii fructus
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FullTexts / Linksout information
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Listed journal information
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