Fermentation and Sensory Characteristics of Korean Traditional Honey Wine from the Saccaromyces sake, Saccharomyces bayanus and Nuruk
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Kim Seon-Jae
(Department of Food Engineering and Food Industrial Technology Research Center, Mokpo National University)
Jung Soon-Teck (Department of Food Engineering and Food Industrial Technology Research Center, Mokpo National University) Park Yoon-Mi (Department of Food Engineering and Food Industrial Technology Research Center, Mokpo National University) Cho Kwang-Ho (Department of Food Engineering and Food Industrial Technology Research Center, Mokpo National University) Ma Seung-Jin (Department of Food Engineering and Food Industrial Technology Research Center, Mokpo National University) |
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