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NTIS 바로가기한국식품과학회지 = Korean journal of food science and technology, v.36 no.1 = no.173, 2004년, pp.50 - 57
황영 (고창수박시험장) , 이기권 (고창수박시험장) , 정기태 (전북농업기술원) , 고복래 (고창수박시험장) , 최동칠 (전북농업기술원) , 최영근 (전북농업기술원) , 은종방 (전남대학교 식품공학과.생물공학연구소)
Selection of yeast strains, optimum conditions for alcohol fermentation, sterilization methods, and additives for improving wine quality were investigated to manufacture watermelon wine. Eight yeast strains exhibited significant alcohol fermentation, among which KWS 06 was selected for watermelon wi...
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