Radical scavenging activity of domestic fruit wine
Author:
Funder
Kangwon National University
Publisher
The Korean Society of Food Preservation
Subject
Food Science
Link
http://www.ekosfop.or.kr/download/download_pdf?doi=10.11002/kjfp.2018.25.3.351
Reference22 articles.
1. Effect of processing of Moru (Vitis amurensis) wine on clarification;Kim;Int J Fruit Sci,2014
2. Quality characteristics of apple wine fermented with Rosa rugosa Thunb;Han;Korean J Food Preserv,2009
3. Effects of fining treatments on color and clearness of apple wine;Bang;J Korean Soc Food Sci Nutr,2017
4. Effects of combination treatment with sulfur dioxide generating pad and modified atmosphere packaging (MAP) on the quality of ‘Campbell Early’ grape under simulated export conditions;Choi;Korean J Food Preserv,2017
Cited by 2 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Brewing Methods of Traditional Fruit Liquors : A Systematic Study Focused on Ancient Culinary Literature between the 15th and 19th Centuries;Journal of the East Asian Society of Dietary Life;2023-08-31
2. Evaluation of antioxidant activity of alcohol-free Moru wine using on-line HPLC;Korean Journal of Food Preservation;2019-02-28
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