Optimization of Fermentation Condition for Red Ginseng Wine Using Response Surface Methodology. |
Kim, Seong-Ho
(Department of Bio and Food Science, Kyongbuk College of Science)
Kang, Bok-Hee (Center for Food Function and Safety, Hoseo University) Noh, Sang-Gyun (Department of Chemical Engineering, Dong Yang University) Kim, Jong-Guk (Department of Microbiology, Kyungpook National University) Lee, Sang-Han (Department of Food Science and Technology, Kyungpook National University) Lee, Jin-Man (Center for Food Function and Safety, Hoseo University, Department of Food and Biotechnology & Basic Science Institute, Hoseo University) |
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