The effect of citric acid and enzyme inactivation treatment on C3G stability and antioxidant capacity of mulberry fruit alcoholic drink (구연산 및 효소 불활성화 처리가 오디술의 C3G 안정성과 항산화능에 미치는 영향)
-
- Journal of Sericultural and Entomological Science
- /
- v.51 no.1
- /
- pp.36-40
- /
- 2013