Manufacture and quality evaluation of purple sweet potato Makgeolli vinegar using a 2-stage fermentation
Crossref DOI link: https://doi.org/10.1007/s10068-014-0156-7
Published Online: 2014-08-31
Published Print: 2014-08
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Chun, Ji-Eun
Baik, Moo-Yeol
Kim, Byung-Yong
Text and Data Mining valid from 2014-08-01
