Comparison of Physicochemical Properties and Antioxidant Activities of Naturally-Fermented Commercial Rice Vinegars Produced in Korea, China, and Japan (한국, 중국, 일본산 시판 천연발효 쌀식초의 이화학적 품질 및 항산화 활성 비교)
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- Journal of the Korean Society of Food Science and Nutrition
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- v.44 no.12
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- pp.1799-1805
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- 2015