Influence of blueberry and black rice powders on quality characteristics of the Korean traditional rice wine takju
Crossref DOI link: https://doi.org/10.1007/s10068-015-0058-3
Published Online: 2015-04-30
Published Print: 2015-04
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Kim, Mi-Ok
Kim, Il-Doo
Dhungana, Sanjeev Kumar
Lee, Jung-Won
Shin, Dong-Hyun
Text and Data Mining valid from 2015-04-01