Physicochemical Characteristics of Korean Traditional Wine Made from Proso Millet (Panicum miliaceum L.) at Different Addition Rates with Two Kinds of Nuruk |
Woo, Koan-Sik
(Department of Functional Crop, National Institute of Crop Science, Rural Development Administration)
Song, Seuk-Bo (Department of Functional Crop, National Institute of Crop Science, Rural Development Administration) Lee, Jea-Saeng (Department of Functional Crop, National Institute of Crop Science, Rural Development Administration) Ko, Jee-Yeon (Department of Functional Crop, National Institute of Crop Science, Rural Development Administration) Kang, Jong-Rae (Department of Functional Crop, National Institute of Crop Science, Rural Development Administration) Oh, Byeong-Geun (Department of Functional Crop, National Institute of Crop Science, Rural Development Administration) Nam, Min-Hee (Department of Functional Crop, National Institute of Crop Science, Rural Development Administration) Ryu, In-Soo (Guardian of Korea's Traditional Wines and Spirits) Seo, Myung-Chul (Department of Functional Crop, National Institute of Crop Science, Rural Development Administration) |
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