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NTIS 바로가기한국식품과학회지 = Korean journal of food science and technology, v.53 no.1, 2021년, pp.104 - 110
류은혜 ((재)베리&바이오식품연구소) , 채규서 (고창군 농업기술센터) , 김성웅 ((재)베리&바이오식품연구소) , 김용석 (전북대학교 농업생명과학대학 식품공학과) , 김기덕 (고창군청 농어촌식품과) , 권지웅 ((재)베리&바이오식품연구소)
In this study, vinegar was prepared using black raspberry pomace to increase its utilization capacity. As a result of alcohol fermentation, the final alcohol content was 8.90% and the sugar content was 7.03°Brix. The total acid content after acetic acid fermentation was 4.44%, which was 0.38% h...
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