Changes of physicochemical, sensory and antioxidant activity characteristics in rice wine, yakju added with different ratios of Codonopsis lanceolata

Korean Journal of Food Science and Technology

Volumn 40, Issue 2, 2008, Pages 201-206

  Jin, Tie Yan ^a   Lee, Wan Gyu ^b   Lee, In Sook ^b   Wang, Myeong Hyeon ^a  

^a Kangwon National University   (South Korea)

^b Heong Seong Gun Agricultural Technology and Extension Center   (South Korea)

Author keywords

Antioxidant activity; Codonopsis lanceolata; Physicochemical; Rice wine; Sensory

Indexed keywords

CODONOPSIS; CODONOPSIS LANCEOLATA;

EID: 77049115536     PISSN: 03676293     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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