Blending effect of Campbell Early and aronia wines fermented by the mixed culture of Pichia anomala JK04 and Saccharomyces cerevisiae Fermivin
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Jeong, Hyo-sung
(School of Food Science and Biotechnology, Kyungpook National University)
Lee, Sae-Byuk (School of Food Science and Biotechnology, Kyungpook National University) Yeo, Su-bin (School of Food Science and Biotechnology, Kyungpook National University) Kim, Da-Hye (School of Food Science and Biotechnology, Kyungpook National University) Choi, Jun-Su (School of Food Science and Biotechnology, Kyungpook National University) Kim, Dong-Hwan (School of Food Science and Biotechnology, Kyungpook National University) Yeo, Soo-Hwan (Fermented Food Science Division, Department of Agro-Food Resources, NIAS, RDA) Park, Heui-Dong (School of Food Science and Biotechnology, Kyungpook National University) |
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