Direct utilization of purple sweet potato by sake yeasts to produce an anthocyanin-rich alcoholic beverage
Crossref DOI link: https://doi.org/10.1007/s10529-015-1811-7
Published Online: 2015-03-17
Published Print: 2015-07
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Lee, Ja-Yeon
Im, Young-Kum
Ko, Hyun-Mi
Chin, Jong-Eon
Kim, Il-Chul
Lee, Hwanghee Blaise
Bai, Suk
Text and Data Mining valid from 2015-03-17