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KMID : 1024419970010030212
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Food Engineering Progress
1997 Volume.1 No. 3 p.212 ~ p.218
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Quality Changes in Jujube Wine with Heating Temperatures
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Min Yong-Kyu
Lee Man-Kyu
Yoon Hyang-Sik
Park Hee-Jeong
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Abstract
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KEYWORD
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heating temperature, sugar, organic acids, volatile components, quality
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FullTexts / Linksout information
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Listed journal information
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