Quality Characteristics and Biological Activities of Traditionally Fermented Ginseng Wine
Yoon, Y.J. (Kyung Hee University, Seoul, Republic of Korea), Kim, N.Y. (Kyung Hee University, Seoul, Republic of Korea), Rhee, Y.K. (Korea Food Research Institute, Seongnam, Republic of Korea), Han, M.J. (Kyung Hee University, Seoul, Republic of Korea), E-mail: mjhan@khu.ac.kr
Published in Food science and biotechnology (01.04.2007)
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Published in Food science and biotechnology (01.04.2007)
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