Changes of physicochemical properties and antioxidant activities of red wines during fermentation and post-fermentation

Korean Journal of Microbiology and Biotechnology

Volumn 36, Issue 1, 2008, Pages 67-71

  No, Jae Duck ^a   Lee, Dae Hyoung ^b   Hwang, Young Soo ^c   Lee, Sang Han ^d   Lee, Dae Hyung ^a   Lee, Jong Soo ^a  

^a PaiChai University   (South Korea)

^b Bae Sang Myun Brewery Co Ltd   (South Korea)

^c Chungnam National University   (South Korea)

^d Kyungpook National University   (South Korea)

Author keywords

Antioxidant activity; Fermentation; Post fermentation; Red wines

Indexed keywords

EID: 79960287978     PISSN: 1598642X     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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