Brewing and Quality Characteristics of New Grape Cultivar 'Okrang' Wine in Fermentation Process-Reference-Cited by-同舟云学术

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Brewing and Quality Characteristics of New Grape Cultivar 'Okrang' Wine in Fermentation Process

Published:2017-05-31 Issue:5 Volume:46 Page:622-629
ISSN:1226-3311
Container-title:Journal of the Korean Society of Food Science and Nutrition
language:en
Short-container-title:Journal of the Korean Society of Food Science and Nutrition

Author:

Park Hye Jin,Choi Wonil,Park Jung-Mi,Jeong Changwon,Kim Sidong,Yoon Hyang-Sik

Publisher

The Korean Society of Food Science and Nutrition

Subject

Nutrition and Dietetics,Food Science

Link

http://ocean.kisti.re.kr/downfile/crosscheck/kfn/JAKO201718555880654.pdf

Cited by 4 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. Advancements and challenges for brewing aroma-enhancement fruit wines: Microbial metabolizing and brewing techniques;Food Chemistry;2024-10

2. Development of fermented beverage with citrus fruit extract using probiotics: impact on antioxidant activity and in vitro digestibility;Applied Biological Chemistry;2024-02-28

3. Red wine quality of new Korean grape cultivar, Ageude;Korean Journal of Food Preservation;2023-10

4. Rapid and simultaneous analysis of multiple wine quality indicators through near-infrared spectroscopy with twice optimization for wavelength model;Frontiers of Optoelectronics;2020-07-10

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