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The Korean Journal of Food And Nutrition :: Vol.33 No.5 pp.512-523
DOI:https://doi.org/10.9799/ksfan.2020.33.5.512
Open abstract -
Quality Characteristics and Volatile Flavor Compounds of Doonuri Wine Using Freeze Concentration
The Korean Journal of Food And Nutrition :: Vol.32 No.5 pp.485-493
DOI:https://doi.org/10.9799/ksfan.2019.32.5.485
Open abstract