Characteristics of Blueberry Added Makgeolli
Author:
Publisher
The Korean Society of Food Science and Nutrition
Subject
Nutrition and Dietetics,Food Science
Link
http://ocean.kisti.re.kr/downfile/crosscheck/kfn/JAKO201110441049537.pdf
Reference2 articles.
1. Analysis of Volatile Components in Korean Rice Wine by the Addition of Yulmoo
2. Phenolics in cereals, fruits and vegetables: Occurrence, extraction and analysis
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