Change in the content of phenolic compounds and antioxidant activity during manufacturing of black raspberry (Rubus coreanusMiq.) wine

✍ Scribed by Jeong-Yong Cho,Jong Hoon Jeong,Jin Young Kim…

• Book ID: 126347510
• Publisher: The Korean Society of Food Science and Technology
• Year: 2013
• Tongue: English
• Weight: 302 KB
• Volume: 22
• Category: Article
• ISSN: 1226-7708
• DOI: 10.1007/s10068-013-0207-5