Changes in the Physicochemical and Antioxidant Characteristics during the Fermentation of Jujube Wine Using Hot Water Extract of Dried Jujube
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Eom, In-Ju
(Department of Food Engineering, Daegu University)
Choi, Jung-In (Department of Food Engineering, Daegu University) Kim, In-Ho (Department of Food Engineering, Daegu University) Kim, Tae-Hoon (Department of Food Engineering, Daegu University) Kim, Seong-Ho (Department of Food Engineering, Daegu University) |
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