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KMID : 1234420080360010067
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Korean Journal of Microbiololgy and Biotechnology
2008 Volume.36 No. 1 p.67 ~ p.71
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Changes of Physicochemical Properties and Antioxidant Activities of Red Wines during Fermentation and Post-fermentation
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No Jae-Duck
Lee Dae-Hyoung
Hwang Young-Soo
Lee Sang-Han
Lee Jong-Soo
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Abstract
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KEYWORD
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Antioxidant activity, fermentation, post-fermentation, red wines
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FullTexts / Linksout information
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Listed journal information
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