Advanced Search List
Search Keywords
Author: Sangmi Jung
1 Articles are founded.
Changes in flavor ingredients of distilled fruit brandy according to the aging container and maturation period
과실 브랜디의 숙성용기 및 숙성기간에 따른 휘발성 향기성분 분석
과실 브랜디의 숙성용기 및 숙성기간에 따른 휘발성 향기성분 분석
Sangmi Jung 
, Minhee Kwon , Bonghwan Chung , Moonjin Ra
, Minhee Kwon , Bonghwan Chung , Moonjin Ra
Korean J. Food Preserv. 2021;28(1):32-40.
https://doi.org/10.11002/kjfp.2021.28.1.32
HTML
PDF
PubReader
https://doi.org/10.11002/kjfp.2021.28.1.32
