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NTIS 바로가기한국식품과학회지 = Korean journal of food science and technology, v.53 no.5, 2021년, pp.593 - 600
김예나 (한국식품연구원 가공공정연구단) , 김성수 (한국식품연구원 가공공정연구단) , 유환희 (한국식품연구원 전통식품연구단) , 김태완 (한국식품연구원 전통식품연구단)
In this study, the vacuum distillation process for producing non-alcoholic red wine was optimized via response surface methodology. As a result of optimizing the responses (alcohol content, yield) for independent variables (operating time, boiling point, and temperature difference), 1% alcohol conte...
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