Physicochemical and Microbial Properties of the Korean Traditional Rice Wine, Makgeolli, Supplemented with Banana during Fermentation |
Kim, Eunkyung
(Department of Culinary Science and Food Service Management)
Chang, Yoon Hyuk (Department of Food and Nutrition, Kyung Hee University) Ko, Jae Youn (Department of Culinary Science and Food Service Management) Jeong, Yoonhwa (Department of Food Science and Human Nutrition, Dankook University) |
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