Analysis of Biogenic Amines Content and the Main Volatile Flavor Compounds in Black Raspberry Wine Using Traditional Yeast (토종효모를 이용한 복분자 발효주의 바이오제닉아민 함량 및 향기성분 분석)
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- Korean journal of food and cookery science
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- v.31 no.3
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- pp.296-303
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- 2015