[ 한국식품위생안전성학회지 ] Vol.36, No.3 | 2021
단호박을 첨가하여 제조한 막걸리의 품질특성 및 항산화 활성
Quality Properties and Antioxidant Activities of Korean Traditional Rice-Based Wine, Makgeolli Added with Sweet Pumpkin
Keyword : Makgeolli, Sweet pumpkin, Antioxidants, Alcohol, Quality
Author's : 김지윤 · 송민규 · 전은비 · 박신영*
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