Quality Characteristics of High Acidity Apple Vinegar Manufactured Using Two Stage Fermentation
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Sung, Na-Hye
(Dept. of Food Science and Technology, Kyungpook National University)
Woo, Seung-Mi (Dept. of Food Science and Technology, Keimyung University) Kwon, Joong-Ho (Dept. of Food Science and Technology, Kyungpook National University) Yeo, Soo-Hwan (Fermentation and Food Processing Division, Department of Agrofood Resources, NAAS, RDA) Jeong, Yong-Jin (Dept. of Food Science and Technology, Keimyung University) |
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