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KMID : 0380620060380040543
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Korean Journal of Food Science and Technology
2006 Volume.38 No. 4 p.543 ~ p.547
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Microbiology/Fermentation/Biotechnology : Alcoholic Fermentation of Bokbunja (Rubus coreanus Miq.) Wine
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Choi Han-Suk
Kim Myung-Kon
Park Hyo-Suk
Kim Yong-Suk
Shin Dong-Hwa
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Abstract
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KEYWORD
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Bokbunja wine, Rubus coreanus Miq., fermentation, alcohol
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