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Author: Soo-Jin Kwon

1 Articles are founded.

Fermentation characteristics of persimmon wine by the mixed culture of Pichia anomala JK04 and Saccharomyces cerevisiae Fermivin cells
Pichia anomala JK04와 Saccharomyces cerevisiae Fermivin의 혼합발효에 의한 감와인의 발효 특성
Soo-Jin Kwon , Jun-Su Choi , Soo-Hwan Yeo , Heui-Dong Park
권수진, 최준수, 여수환, 박희동
Korean J Food Preserv 2015;22(5):768-777.
https://doi.org/10.11002/kjfp.2015.22.5.768
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June, 2026
Vol. 33, No. 3

eISSN:3022-5485


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