Quality Characteristics of Korean Traditional Liquor Prepared with the Flower, Leaf, Fruit, and Root of Rosa rugosa Thunb. - koreascholar

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Quality Characteristics of Korean Traditional Liquor Prepared with the Flower, Leaf, Fruit, and Root of Rosa rugosa Thunb.

Chun-Seok Baek, So-Yeon Jin

언어ENG
URLhttps://db.koreascholar.com/Article/Detail/448787

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한국식생활문화학회학술대회 논문집

사)한국식생활문화학회 제80차 추계학술대회 (2025.11)
pp.265-266

한국식생활문화학회 (The Korean Society Of Food Culture)

저자

Chun-Seok Baek(Department of Traditional Food Culture, Graduate School of Culture and Arts, Sookmyung Women’s University)
So-Yeon Jin(Department of Traditional Food Culture, Graduate School of Culture and Arts, Sookmyung Women’s University) Corresponding author

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