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KMID : 1024420060100030164
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Food Engineering Progress
2006 Volume.10 No. 3 p.164 ~ p.171
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Fermentation Characteristics of Wine Using Fresh Jujube
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Kang Tae-Soo
Woo Koan-Sik
Lee Joon-Soo
Jeong Heon-Sang
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Abstract
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KEYWORD
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jujube wine, yeast, fermentation characteristic, glucose and white sucrose
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