Physiochemical Properties of Blackcurrant Must Aged with Oak Chips - koreascholar

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Physiochemical Properties of Blackcurrant Must Aged with Oak Chips

Yong Gi Jo, Ju Young Hwang, Kap Seong Choi

언어ENG
URLhttps://db.koreascholar.com/Article/Detail/375687

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한국식품영양학회 학술대회논문집

2019년도 한국식품영양학회 춘계학술대회 (2019.05)
p.150

한국식품영양학회 (The Korean Society of Food and Nutrition)

저자

Yong Gi Jo(Dept. of Food Science and Technology, Sunchon National University)
Ju Young Hwang(Dept. of Food Science and Technology, Sunchon National University)
Kap Seong Choi(Dept. of Food Science and Technology, Sunchon National University)

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