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NTIS 바로가기한국식품과학회지 = Korean journal of food science and technology, v.40 no.1 = no.197, 2008년, pp.63 - 69
김용석 (전북대학교 바이오식품소재개발 및 산업화연구센터) , 정도영 (대상(주) 순창공장) , 신동화 (전북대학교 응용생물공학부(식품공학전공))
For the development of mulberry wine, we investigated its optimum fermentation conditions as well as quality changes during fermentation. The physicochemical characteristics of the mulberry fruit used in the study were pH 4.56, 0.50% titratable acidity, and 13.0
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