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Jo HJ, Kim JE, Yu MJ, Lee WH, Song KB, Kim HY, Hwang IG, Yoo SM, Han GJ, Park JT (2014) Effect of freezing temperature on blueberry quality. J Korean Soc Food Sci Nutr, 43, 1906-1912
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Yoon HH, Chae KS, Son RH, Jung JH (2015) Antioxidant activity and fermentation characteristics of blueberry wine using traditional yeast. J Korean Soc Food Sci Nutr, 44, 840-846
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Lee MY, Yoo MS, Whang YJ, Jin YJ, Hong MH, Pyo YH (2012) Vitamin C, total polyphenol, flavonoid contents and antioxidant capacity of several fruit peels. Korean J Food Sci Technol, 44, 540-544
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Lee GD, Kim SK, Lee MH (2005) Quality change of beverage containing muskmelon vinegar and concentrated muskmelon juice during storage. Korean J Food Preserv, 12, 223-229
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