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KMID : 0380620060380060785
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Korean Journal of Food Science and Technology
2006 Volume.38 No. 6 p.785 ~ p.792
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Microbiology/Fermentation/Biotechnology : A Study on the Making of Sweet Persimmon (Diospyros kaki, T) Wine
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Cho Kye-Man
Kahng Goon-Gjung
Lee Jung-Bock
Seo Weon-Taek
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Abstract
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KEYWORD
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sweet persimmon, wine, alcohol fermentation, browning, schisandra fruit
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Listed journal information
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