Studies on the Effect of Korean Ginseng Components on Alcoholic Fermentation by Yeast. 3. Effect on the changes of saponin pattern, pH and production of organic acid. (인삼성분이 효모의 Alchol발효에 미치는 영향 3. Saponin pattern, pH 및 유기당 함량의 변화)
-
- Journal of Ginseng Research
- /
- v.6 no.1
- /
- pp.17-24
- /
- 1982