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[P5-72] Quality Characteristics Changes of Makgeolli Added with Black Garlic Extract and Seolgi during Fermentation
[P5-72] Quality Characteristics Changes of Makgeolli Added with Black Garlic Extract and Seolgi during Fermentation
2010
Woo-Jae Jung
Gyoung Min Kim
Jung-Hye Shin
Yun-Ah Kim
Seung-Mi Yang
Nak Ju Sung
Keywords:
Food science
Traditional medicine
Fermentation
Engineering
quality characteristics
Correction
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