Quality characteristics of korean black raspberry bokbunja wines produced using different amounts of water in the fermentation process

Korean Journal of Food Science and Technology

Volumn 46, Issue 1, 2014, Pages 33-38

  Seo, Seung Ho ^a   Yoo, Seon A ^b   Kang, Bo Sik ^a   Son, Hong Seok ^a  

^a Dongshin University   (South Korea)

^b Korea University   (South Korea)

Author keywords

Bokbunja; Total flavonoid; Total phenol; Water; Wine

Indexed keywords

EID: 84896787626     PISSN: 03676293     EISSN: None     Source Type: Journal    
DOI: 10.9721/KJFST.2014.46.1.33     Document Type: Article

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