Isolation and identification of low molecular volatile compounds from ethyl acetate layer of Korean black raspberry (Rubus Coreanus Miq.) Wine

Korean Journal of Food Science and Technology

Volumn 43, Issue 5, 2011, Pages 558-563

  Cho, Jeong Yong ^a   Kim, Seong Ja ^a   Lee, Hyoung Jae ^a   Kim, Jin Young ^a   Lym, Ik Jae ^b   Kang, Seong Koo ^c   Park, Keun Hyung ^a   Moon, Jae Hak ^a  

^a Chonnam National University   (South Korea)

^b Yeonsudang Co Ltd   (South Korea)

^c Sunchon National University   (South Korea)

Author keywords

4 (4 hydroxyphenyl)butan 2(S) ol; Furan 2 ol; Korean black raspberry wine; Phenolic compounds; Rubus coreanus

Indexed keywords

RUBUS; RUBUS COREANUS; RUBUS GLAUCUS; RUBUS OCCIDENTALIS;

EID: 81455148768     PISSN: 03676293     EISSN: None     Source Type: Journal    
DOI: 10.9721/KJFST.2011.43.5.558     Document Type: Article

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