Preparation and Quality Characteristics of Makgeolli Made with Black Garlic Extract and Sulgidduk
Authors:
- Gyoung-Min KimGKGyoung-Min Kim
- Woo-Jae JungWJWoo-Jae Jung
- Jung-Hye ShinJSJung-Hye Shin
- Min-Jung KangMKMin-Jung Kang
- Nak-Ju SungNSNak-Ju Sung
- 31 May 2011
- journal article
- Published by The Korean Society of Food Science and Nutrition in Journal of the Korean Society of Food Science and Nutrition
- Vol. 40 (5) , 759-766
Abstract
No abstract availableKeywords
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