Manufacturing of the Enhances Antioxidative Wine Using a Ripe Daebong Persimmon (Dispyros kaki L) |
Joo, Ok-Soo
(Department of Food Science, Gyeongnam National University of Science and Technology)
Kang, Su-Tae (Cheongak-Dong Samsundang Food Co.) Jeong, Chang-Ho (Department of Food Science and Technology, Gyeongsang National University) Lim, Jong-Woo (Department of Agricultural Produce & Trade, Hadong-Gun Agricultural Technology Center) Park, Yeong-Gyu (Department of Agricultural Produce & Trade, Hadong-Gun Agricultural Technology Center) Cho, Kye-Man (Department of Food Science, Gyeongnam National University of Science and Technology) |
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