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Comparison of Quality Characteristics of ‘Cheonghyang’ Wine fermented with Different Commercial Yeasts
Comparison of Quality Characteristics of ‘Cheonghyang’ Wine fermented with Different Commercial Yeasts
2016
Hyo-Young Lee
Ha-Yeon Lee
Hye Jeong Kwon
Ji-seon Park
Moon-Sub Ahn
Seok-Tae Jeong
Jae-Hyoung Yi
Keywords:
Food science
Wine
Fermentation
Biology
White Wine
quality characteristics
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