국가 R&D 논문 조회
| 논문명 | Changes in the Quality Characteristics of Mulberry Wine by Alcoholic Fermentation | ||
|---|---|---|---|
| 학술지 | 한국식품과학회지 | ISSN | 0367-6293 |
| SCI 구분 | 02 | 논문구분 | 국내 |
| 국내외학술지 구분 | 104 | 학술지 구분 | 학술대회 |
| 성과년도 | 2018 | NTIS 성과고유번호 | CNL-2018-00110026070 |
| 초록 | This study was performed to investigate the quality and fermentation characteristics of mulberry wine. Mulberry wine before alcoholic fermentation was manufactured with two type added organic acids. T... | ||
포도, 복숭아를 이용한 풍미향상 수요자 맞춤형 지역특산주 개발(Development of customized wine and local specialties by using chungbuk grape and peach)
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