Ethanolic fermentation from red ginseng extract usingSaccharomyces cerevisiaeandSaccharomyces carlsbergensis

✍ Scribed by Mi Jang; Jin-Woo Min; Dong-Uk Yang; Seok-Kyu Jung; Se-Young Kim; Deok-Chun Yang

• Book ID: 106266719
• Publisher: The Korean Society of Food Science and Technology
• Year: 2011
• Tongue: English
• Weight: 195 KB
• Volume: 20
• Category: Article
• ISSN: 1226-7708
• DOI: 10.1007/s10068-011-0018-5