[ 한국식품위생안전성학회지 ] Vol.29, No.1 | 2014
흑마늘와인 제조과정 중 숙성칩의 종류에 따른 향기성분 변화
Change in Flavor Components of Black-fermented Garlic Wine according to the Type of Chips during the Manufacturing Process
Keyword : black fermented garlic, wine, flavor compound
Author's : 김경환·김진희1·양지영1*
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